Rotisserie Chicken Tacos

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Easy Rotisserie Chicken Tacos with simple taco-seasoned meat, crispy corn tortilla shells, and all your favorite taco toppings!

Using rotisserie chicken makes these tacos come together in a flash; in about 30 minutes or less! Pair these tacos with this Italian salad or this easy cucumber salad.

Up close image of Rotisserie Chicken Tacos with toppings on, ready to be eaten.

It’s no secret how much we love tacos — chicken tacos, shrimp tacos, and beef tacos rank among our favorites. But as easy as tacos can be, they can also be time consuming to make.

And that’s why I’m sharing lifesaving Rotisserie Chicken Tacos. The meat portion takes mere minutes to whip together, thanks to already cooked and deliciously seasoned chicken. We add a few spices and ingredients to jazz up the chicken a bit more, so it truly comes together quickly.

Can you buy-pre shredded chicken?

Speaking of a quick prep time, did you know you can buy rotisserie chicken meat that has already been pulled from the bones and shredded? I’ve seen it at Costco, Smith’s (Kroger), Trader Joe’s, and Walmart. It’s a little bit more spendy, but if you’re in a real hurry, this saves even more time!

Process shots of Rotisserie Chicken Tacos being made: combine the seasonings; stir in tomato paste and chicken broth; shred chicken; mix the chicken into the seasoning blend.

Up-close image of the seasoned chicken that goes on this taco recipe.

Overhead image of Rotisserie Chicken Tacos topped and ready to eat.

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Rotisserie Chicken Tacos

4.67 from 3 votes
Easy Rotisserie Chicken Tacos with simple taco-seasoned meat, crispy corn tortilla shells, and all your favorite taco toppings!
Print Recipe

Rotisserie Chicken Tacos

4.67 from 3 votes
Easy Rotisserie Chicken Tacos with simple taco-seasoned meat, crispy corn tortilla shells, and all your favorite taco toppings!
Course Dinner
Cuisine Mexican
Keyword rotisserie chicken tacos
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 tacos
Calories 178kcal

Ingredients

  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1/2 teaspoon EACH: onion powder and garlic powder
  • salt and pepper
  • 1 teaspoon chicken bouillon powder Note 1
  • 1 and 1/2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup hot water
  • 3 cups shredded rotisserie chicken
  • 1 teaspoon white sugar, optional
  • 1 to 2 tablespoons freshly squeezed lime juice
  • 12 stand-up crispy corn tortillas
  • Freshly grated sharp Cheddar cheese (~ 2 cups)
  • Toppings: shredded lettuce (iceburg or romaine), pico de gallo or chopped cherry tomatoes, cilantro, fresh lime, avocado, sour cream, etc. (whatever you love on your chicken tacos!)

Instructions

  • SEASONINGS: Place all the seasonings in a small bowl and stir together: the ground cumin, paprika, chili powder, onion powder, garlic powder, salt ( I start with 1/2 teaspoon and add more at the end if needed) and pepper ((I add 1/2 teaspoon pepper). Stir in the chicken bouillon powder and set aside.
  • CHICKEN TACO MEAT: Heat the olive oil in a large skillet over medium high heat. Add in the garlic and stir until fragrant, about 30 seconds to a minute. Add in all of the seasonings and stir for 1 minute. Reduce the heat as needed, to avoid burning as the spices get fragrant. Mix in the tomato paste and 1 cup hot water. Stir until combined and smooth. Reduce the heat to medium, bring to a simmer, and cook for 2-4 minutes or until slightly thickened. Add the shredded chicken and toss to combine. Taste and adjust seasonings to preference, adding additional salt (up to 1/2 teaspoon more)or sugar as needed. Season with lime juice to desired preference (we add 2 tablespoons). Remove from the heat.
  • ASSEMBLE: If you like melted cheese, add a few tablespoons ofcheese to the shells and broil for 1-2 minutes to melt. Add the chicken right on top and another tablespoon of cheese on top of that (it will melt slightly because the chicken is hot).
    Add favorite taco toppings (we like lettuce, chopped cherry tomatoes, sliced avocado, sour cream, and a squeeze of lime) over everything. Enjoy immediately!

Video

Recipe Notes

Note 1:  I use Knorr® Seasoning Granulated Chicken Bouillon. You can use chicken stock or broth (low sodium) in place of the water and bouillon granules.

Nutrition Facts

Calories: 178kcal

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Nutrition facts in chicken tacos

 

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9 Comments

  1. OMG….these are great, so easy and will definitely go into our menu rotation. They are a wonderful way to use up that last bit of rotisserie chicken!

  2. 4 stars
    A great use for leftover chicken and a good starter recipe. I highly recommend adding a medium onion and red or green bell pepper to the garlic to simmer before adding the spice to make it more interesting. I also thought the sauce was missing a kick, so I added cayenne, Cholula, and a dash of ancho chili powder to satisfy my heat preference.

    My favorite thing about those recipe is it didn’t leave my kitchen in shambles. Super easy clean up!

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