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Rotisserie Chicken Tacos

This dish involves shredding cooked rotisserie chicken and quickly warming it with spices and aromatics. The final dish features tender, flavorful chicken filling in warm tortillas, topped with crisp vegetables and zesty toppings, resulting in a vibrant, texturally balanced taco.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 2 cups cooked rotisserie chicken, shredded preferably skinless
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin optional
  • 1 teaspoon paprika smoked or sweet
  • 2 cloves garlic, minced
  • 1 cup chopped lettuce or cabbage for topping
  • 8 small corn or flour tortillas warmed before serving
  • optional salsa, lime wedges, hot sauce for serving

Equipment

  • Large skillet
  • Sharp Knife

Method
 

  1. Arrange the shredded rotisserie chicken on a cutting board and chop it into smaller, bite-sized pieces for even distribution.
  2. Heat a large skillet over medium heat and add 1 tablespoon of olive oil until shimmering. Add the minced garlic, cumin, and paprika, cooking until fragrant—about 30 seconds, with aroma filling the air.
  3. Add the chopped chicken to the skillet and stir well to coat with spices and aromatics. Cook for 3-4 minutes, stirring occasionally, until the chicken is heated through and begins to brown slightly.
  4. Once the chicken is hot and slightly crisped, transfer it to a serving dish. Meanwhile, warm the tortillas in a dry skillet or microwave until soft and pliable, approximately 30 seconds.
  5. To assemble, spoon the spicy chicken into each tortilla, then top with shredded lettuce or cabbage. Add optional salsa, squeeze fresh lime, and drizzle hot sauce if desired for extra flavor.