Easy rotisserie chicken tacos with simple taco seasoned meat, crispy corn tortilla shells, and all your favorite taco toppings!
SEASONINGS: Add all the seasonings to 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). Add in the chicken bouillon powder and stir. 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 around for 1 minute. Reduce the heat as needed, we don't want to burn anything but just get the spices fragrant. Add in the tomato paste and 1 cup hot water. Stir until combined and smooth. Reduce the heat to medium and bring to a simmer. Simmer for 2-4 minutes or until slightly thickened. Add prepared and shredded rotisserie chicken, and toss to combine. Taste and adjust seasonings to taste, adding additional salt (up to 1/2 teaspoon more) as needed. And sugar if needed. Add lime juice to desired preference (we add 2 tablespoons). Remove from the heat.
ASSEMBLE: If you like melted cheese, add a few tablespoons 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 slightly melt 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!
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.