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Rotisserie Chicken Tacos

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
Cost $5.79


  • 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!)


  • 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!



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.


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