These incredible rotisserie chicken tacos are a total flavor fiesta! I made them for dinner last night, and everyone loved them.
Spices, Dijon mustard, and lime juice transform store-bought rotisserie chicken into a Mexican-inspired feast.
I love how versatile these tacos are. You can load them up with all your favorite toppings or keep them simple.
Either way, they’re perfect for a weeknight dinner or entertaining friends. They’re quick, easy, and insanely delicious.
Why You’ll Love These Rotisserie Chicken Tacos
Fast and Easy: These rotisserie chicken tacos can be prepared in about 20 minutes. They’re perfect for busy weeknights or last-minute gatherings.
Versatile Ingredients: The recipe allows various ingredient substitutions and additions. Options include meats like pulled pork or ground beef or adding toppings like guacamole or sautéed peppers. And the topping options are versatile, too- they’re endless!
Rich Taste: Cumin, paprika, coriander, Dijon mustard, and Parmesan cheese create a delicious flavor profile. This ain’t your average rotisserie chicken!
Minimal Cleanup: Pre-cooked rotisserie chicken reduces cooking time and minimizes kitchen cleanup.
Ingredients
- Corn Taco Shells: They bring a satisfying crunch to every bite. Warm them for the ultimate taco experience.
- Rotisserie Chicken: It’s tender, juicy, and bursting with flavor. Be sure to shred it.
- Olive Oil: The best oil for sautéing the aromatics.
- Yellow Onion: Dice and sauté until lit’s soft and translucent. It adds a subtle sweetness to complement the bold spices.
- Spices and Seasonings: Ground cumin, paprika, ground coriander, dried oregano, salt, and pepper create a warm, aromatic seasoning blend.
- Dijon Mustard: A tangy and sharp addition adds umami, depth, and complexity to the filling.
- Tomato Paste: It lends vibrant color and subtle acidity to balance the flavors.
- Low-Sodium Chicken Broth: It ensures a moist and succulent texture in every mouthful.
- Parmesan Cheese: A salty, nutty, and slightly sharp finish melts beautifully into the chicken mixture.
- Lime: A bright and zesty burst of citrus cuts through the richness and ties the flavors together perfectly.
- Toppings: Shredded Mexican cheese, romaine lettuce, refried beans, avocado slices, pico de gallo, and sour cream. These toppings add layers of texture and flavor, allowing for extra freshness. Customize as you please.
How to Make Rotisserie Chicken Tacos
Taco Tuesday has never been easier with this recipe!
1. Toast. Heat the olive oil in a large skillet over medium heat. Once the oil is warm, add the cumin, paprika, and coriander. Stir for about 30 seconds to gently toast the spices and enhance their flavors.
2. Saute Add the diced onion and sauté until it softens, about 3 minutes. Mix in the shredded chicken, then sprinkle in the oregano, salt, and pepper. Stir to ensure the chicken is evenly coated with the spices.
3. Add the liquids. Stir in the Dijon mustard, tomato paste, and chicken broth. Mix well until the ingredients are thoroughly combined. Allow the mixture to simmer, then reduce the heat to low. Cook for 4-5 minutes or until most of the liquid is absorbed.
4. Mix in the cheese. Stir in the grated Parmesan cheese until it melts into the mixture, adding a layer of richness.
5. Finish the mixture. Finish by squeezing the lime juice over the chicken mixture and stirring again. Adjust the seasoning if necessary.
6. Assemble and enjoy. Serve the chicken in the warmed corn taco shells. Top with shredded Mexican cheese, romaine lettuce, refried beans, avocado slices, pico de gallo, sour cream, and any additional garnishes you enjoy.
Tips for the Best Rotisserie Chicken Tacos
These tacos are impossible to mess up, but here are a few tasty tips.
- Get nice and toasty. Gently toast the cumin, paprika, and coriander in the hot oil to enhance their flavors before adding other ingredients. Don’t skip this step!
- Season, season, season! Don’t be afraid to generously season the chicken mixture with salt and pepper to bring out the flavors.
- Don’t skip the cheese! Stirring in grated Parmesan cheese adds a layer of richness to the chicken mixture.
- Warm up the shells. Warm the corn taco shells in the oven or microwave. This makes them more pliable and enjoyable to eat.
- Get saucy. Offer multiple sauce options like chipotle crema, salsa verde, and classic pico de gallo for customization.
- Have some fun! Set up a DIY taco bar with various toppings to cater to different preferences and dietary needs.
Variations and Serving Ideas
Here are a few tasty ways to switch things up.
- Try some variations. Substitute the protein with pulled pork or ground beef for a different take. Experiment with cheeses like Oaxaca or Cotija. Add diced jalapeños or chipotle peppers for an extra kick.
- Go wild with toppings. Beyond the traditional toppings, you can experiment with extras like sliced radishes, pickled red onions, fresh cilantro, or a drizzle of Mexican crema. These additions can elevate the flavor and add vibrant color and texture to your tacos.
How to Store
This chicken is perfect for leftovers! Here’s how to keep it fresh.
To Store: Place the cooled chicken mixture in an air-tight container and refrigerate for 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent absorption of other food odors.
To Freeze: Transfer the cool chicken mixture to a freezer-safe container or zip-top bag, removing as much air as possible. Freeze for 3 months, thawing overnight in the refrigerator before reheating.
To Reheat: Microwave the chicken mixture in 30-second intervals, stirring between each, until warm. You can also reheat in a skillet over medium heat, stirring occasionally, until warm.
Rotisserie Chicken Tacos
12
servings10
minutes10
minutes187
Try these easy rotisserie chicken tacos for a quick weeknight meal! From start to finish, you can have them ready in about 20 minutes.
Ingredients
12 corn taco shells, warmed
1 rotisserie chicken, shredded (about 3-4 cups)
1 tablespoon olive oil
1/2 cup diced yellow onion
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
Salt and pepper, to taste
2 teaspoons Dijon mustard
2 tablespoons tomato paste
1/2 cup low-sodium chicken broth
1/4 cup freshly grated Parmesan cheese
1 lime, juiced
- Toppings:
Shredded Mexican cheese blend
Shredded romaine lettuce
Refried beans
Avocado slices
Pico de gallo
Sour cream
Instructions
- Heat the olive oil in a large skillet over medium heat. Once the oil is warm, add the cumin, paprika, and coriander. Stir for about 30 seconds to gently toast the spices and enhance their flavors.
- Add the diced onion and sauté until it softens, about 3 minutes. Mix in the shredded chicken, then sprinkle in the oregano, salt, and pepper. Stir to ensure the chicken is evenly coated with the spices.
- Stir in the Dijon mustard, tomato paste, and chicken broth. Mix well until the ingredients are thoroughly combined. Allow the mixture to simmer, then reduce the heat to low. Cook for 4-5 minutes or until most of the liquid is absorbed.
- Stir in the grated Parmesan cheese until it melts into the mixture, adding a layer of richness.
- Finish by squeezing the lime juice over the chicken mixture and stirring again. Adjust seasoning if necessary.
- Serve the chicken in the warmed corn taco shells. Top with shredded Mexican cheese, romaine lettuce, refried beans, avocado slices, pico de gallo, sour cream, and any additional garnishes you enjoy.
