When I need a quick and easy recipe, I almost always turn to my trusty rotisserie chicken, and these rotisserie chicken tacos are no exception. I shredded the chicken, seasoned it, and simmered it in salsa before stuffing it into warmed corn tortillas. Topped with plenty of cheese and all my favorite toppings, these tacos with shredded rotisserie chicken are as easy to eat as they are to make. Ready in 25 minutes or less!
Chicken Tacos with Shredded Rotisserie Chicken
I love making chicken soft tacos, but these rotisserie chicken tacos are a life-saver when I’m extra busy. I use jarred salsa, chicken broth, a store-bought rotisserie chicken, and taco seasoning to create a delicious (and easy!) filling for my tacos. Topped with cabbage, cheese, avocado, and more salsa, these tacos are simple, flavorful, and beloved by my whole family.
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One Simple Tip!
I love making these chicken tacos with rotisserie chicken, but you can really use any kind of leftover shredded chicken. If you only have chicken breasts on hand, try my crockpot chicken breast recipe! It’s super easy to make ahead.
Rotisserie Chicken Tacos Recipe
Ingredients
For the Chicken:
- ½ cup restaurant-style salsa
- ½ cup low-sodium chicken broth
- 2 tablespoons taco seasoning
- 1 rotisserie chicken (shredded)
For the Tacos:
- 8 medium corn tortillas (*)
- 1 cup shredded red cabbage (**)
- 1 cup shredded cheese (***)
- 1 avocado (sliced)
- Chopped fresh cilantro
- 1 lime (cut into wedges)
Instructions
- In a large saucepan, combine the salsa, chicken broth, and taco seasoning over medium heat. Bring to a simmer.½ cup restaurant-style salsa, ½ cup low-sodium chicken broth, 2 tablespoons taco seasoning
- Add in the chicken, and stir to combine.1 rotisserie chicken
- Add a portion of chicken to each tortilla. Top with shredded cabbage, cheese, avocado, more salsa, and cilantro. Squeeze lime over each taco before enjoying.8 medium corn tortillas, 1 cup shredded red cabbage, 1 cup shredded cheese, 1 avocado, Chopped fresh cilantro, 1 lime
Notes
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Rotisserie Chicken Tacos Step by Step
Prep: Gather up all of your taco ingredients. Shred the rotisserie chicken, cabbage, and cheese. Slice the avocado, chop the cilantro, and cut the lime into wedges.
Heat the Chicken: In a large saucepan, combine ½ cup of restaurant-style salsa, ½ cup of low-sodium chicken broth, and 2 tablespoons of taco seasoning over medium heat, then bring it to a simmer. Add in the meat of 1 shredded rotisserie chicken, and stir to combine.
Assemble the Tacos: Add a portion of chicken to each of 8 corn tortillas. Top with 1 cup of shredded red cabbage, 1 cup of shredded cheese, 1 sliced avocado, and some chopped fresh cilantro. Squeeze lime over each taco before enjoying.
How to Store and Reheat
Store shredded rotisserie chicken taco meat in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. This chicken can be quickly reheated in the microwave or on the stovetop, then assemble fresh tacos.
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