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.

Rotisserie Chicken Tacos

It’s no secret how much we love tacos — Chicken Tacos, Shrimp Tacos, and Beef Ttacos 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

4.95 from 37 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

4.95 from 37 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
Author Chelsea Lords
Cost $5.79

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 of cheese 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

Serving: 12servings | Calories: 178kcal | Carbohydrates: 13.8g | Protein: 13g | Fat: 8g | Cholesterol: 37.1mg | Sodium: 114.3mg | Fiber: 1.9g | Sugar: 0.7g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe Rating




41 Comments

  1. 5 stars
    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. 5 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!

  3. 5 stars
    Excellent recipe! I used leftover roasted chicken and soft flour tortillas, otherwise followed it completely. So bright and refreshing! Thank you so much!

  4. Made this tonight and LOVED IT!! Big flavor, I desperately needed this break away from the ground beef tacos that I’m sick to death of. 😅 My new favorite and the kids ate thirds, too.

  5. What if u have no skillet to prepare rhe shredded chicken in? I only have an air fryer bake convection oven to work qith.

  6. Made these for dinner last night, so yummy!
    I always struggled to figure out a way to make a rotisserie “Mexican” style. This nailed it. Easy and delicious. My husband ate FIVE!
    Thanks for the brilliant recipe!

  7. 5 stars
    I followed this recipe but change it @ the end I warmed corn tortillas and filled 1/2 way, used toothpicks to close then I fried them in vegetable oil. They were a HIT! my boyfriend Loved them …plus my son saw them on the stove when he got home from work and just confessed to me he couldn’t resist and ate one last night then said they were delicious!

  8. 5 stars
    I got an enthusiastic fist-bump from my husband for this meal! Perfectly delicious! Thanks for another great recipe, Chelsea!

  9. 5 stars
    I only changed 1 thing – I did not have tomatoes paste on hand so I used sugar free ketchup instead (Hunts) I added 3 Tablespoons instead of 2.
    Hubby ate 4 Tacos in record time! He says they are definitely a chicken taco winner!
    Thank you for sharing this fantabulous recipe! 🌮

  10. 5 stars
    I PREPARED THIS FOR MY FAMILY AND EVERYONE LOVED IT. I LIKED THE COMBINATION OF SPICES THAT YOU USED. IT GAVE IT A SPECIAL TASTE.

  11. 5 stars
    I made the chicken taco recipe and it was delicious! I used the rotisserie from the night before and shredded and made as leftovers and it was a big hit with the family. I’ll be using this recipe again and again!
    Delicious!!

  12. 5 stars
    This is delicious! Was so happy to find this recipe… it has the same spices I use in my homemade chili gravy for enchiladas, without making the roux first!!! Excellent taste and easy! I use it for tostadas Compuestas and it’s fabulous

  13. 5 stars
    I am always looking for recipes that use Rotisserie Chicken. Loved this recipe. So much flavor and not a lot of heat, which we prefer. I wouldn’t change a thing. The prep time was about 20 minutes. We left out the optional sugar. We cut this recipe in half since there are only two of us.

  14. Looks amazing! Can this recipe be made a day ahead? If so, how would you suggest reheating? Thanks!

  15. Enjoyed this recipe very much. Didn’t have cumin or paprika. Added some onions in with the olive oil, after onions are translucent added the garlic. Followed the
    Other instructions and didn’t really miss the other
    Ingredients. Will make again for sure. Delicious.

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