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closeup view of a rotisserie chicken taco.
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Rotisserie Chicken Tacos Recipe

These shredded rotisserie chicken tacos are quick, easy, and oh-so-flavorful. Simply seasoned and ready to eat in 25 minutes or less!
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Servings: 8 tacos
Calories: 271kcal
Author: Becky Hardin

Ingredients

For the Chicken:

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
    seasoned shredded chicken in a pan with a wooden spoon.
  • 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
    4 rotisserie chicken tacos on a white platter with lime wedges.

Notes

*Flour tortillas also work.
**Green cabbage or shredded lettuce also works.
***I used cheddar, but any kind of cheese will work. Use your favorite.
Storage: Store 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.

Nutrition

Serving: 1taco | Calories: 271kcal | Carbohydrates: 17g | Protein: 26g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 513mg | Potassium: 475mg | Fiber: 4g | Sugar: 2g | Vitamin A: 454IU | Vitamin C: 11mg | Calcium: 144mg | Iron: 1mg