Rotisserie Chicken Tacos

Name: Rotisserie Chicken Tacos
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1 small onion, chopped; 1 tablespoon olive oil; 3 cups shredded rotisserie chicken; 2 teaspoons paprika; 1 teaspoon ground cumin; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; ½ teaspoon ground coriander; 1 tablespoon tomato paste; ½ cup chicken stock; 12 tortillas, warmed; 1 (14 ounce) can black beans, drained, rinsed, and warmed; 1 pint cherry tomatoes, halved; ¼ cup fresh chopped cilantro, or to taste; 1 small red onion, chopped; 1 jalapeño pepper, thinly sliced

Team Mealthy

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Grab a rotisserie roasted chicken at the grocery and turn it into this delicious taco dish to make your next Taco Tuesday a breeze. The cooked, shredded chicken is combined with onion, paprika, cumin, salt, pepper, and coriander to impart incredible flavor. Then, chicken stock and tomato paste make for a flavorful sauce. The chicken can then be piled high inside warm tortillas and topped with black beans, tomatoes, fresh cilantro, red onion, and thinly sliced jalapeno peppers.

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Servings: 6

Ready in: 25min PT25M

Ingredients

1 small onion, chopped
1 tablespoon olive oil
3 cups shredded rotisserie chicken
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon ground coriander
1 tablespoon tomato paste
½ cup chicken stock
12 tortillas, warmed
1 (14 ounce) can black beans, drained, rinsed, and warmed
1 pint cherry tomatoes, halved
¼ cup fresh chopped cilantro, or to taste
1 small red onion, chopped
1 jalapeño pepper, thinly sliced

Directions

Heat oil in a large skillet over medium-high heat. Sauté onion in oil until soft and translucent, about 5 minutes; add chicken and season with paprika, cumin, salt, pepper, and coriander.
Stir chicken stock and tomato paste with the chicken mixture; bring to a simmer, reduce heat to medium-low, and cook until most of the moisture is absorbed into the mixture, 5 to 7 minutes.
Serve chicken on warmed tortillas; top with black beans, tomatoes, cilantro, red onion, and jalapeno pepper.

Mealthy tip:

This dish re-heats like a dream. Save any leftover chicken in a container and then bring all the fixings for lunch the next day. Everyone at the office will be jealous!

Tagged:

Dinner Weeknight Fusion Ready In 30 Lunch Chicken American Mexican Taco Tuesday Rotisserie Chicken Video

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Leah M says:

We used an entire rotisserie chicken and it gave us a ton of meat, we got about 12 small-medium sized tacos, which was perfect for my kids. The only toppings we used were pico de gallo and guacamole. So delicious!

Erica Schaefer says:

We did chicken burritos instead of tacos and it was amazing. I even seared the burrito by placing the folded side down onto the griddle for 4 minutes on each side. Of course I had to top it with guacamole too! Rotisserie chicken is the real MVP!

Laura Griffin says:

These are awesome! The cumin and paprika spice blend was perfect, I can finally throw out those old pre-mixed packets of taco seasoning. This is my new go to Taco night recipe!

Greg Jones says:

I loved this rotisserie chicken tacos! I wasn't sure what to expect, but was pleasantly surprised. This is the perfect meal for weeknights or when you don't feel like doing a whole lot of cooking, but still want a delicious meal.

Tal Levitas says:

When I buy a rotisserie chicken, I usually eat about a quarter and wonder what to do with the leftovers. This solves that issue and is a really easy fix. Moreover, I didn't realize I could shred chicken with the beater blade on my stand mixer (something I learned in the tip) which saved a lot of time. I'll be making these with leftover chicken for years in the future!