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Rotisserie Chicken Tacos

Rotisserie chicken tacos with tender shredded chicken tossed in lime and cumin, served in warm tortillas. Quick and easy weeknight tacos topped with bright salsa, avocado, onion, cilantro, cotija, and lime.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Rotisserie chicken tacos
  • 1 store-bought rotisserie chicken, shredded Shred directly from the bone; discard skin and bones.
  • 8 small corn or flour tortillas Warm until pliable, about 30 seconds per side.
  • 2 tbsp lime juice Toss with chicken for bright flavor.
  • 1 tsp cumin Combine with lime juice and chicken.
  • 1 avocado, sliced Add after spooning chicken into tortillas.
  • 0.25 cup cilantro, chopped Sprinkle over filled tacos.
  • 0.5 red onion, thinly sliced Use thin slices for crunch.
  • 1 cup salsa Add a small spoonful to each taco plus extra on the side.
  • 0.5 cup crumbled cotija cheese Sprinkle on top at the end.
  • 1 lime wedges Serve on the side for squeezing.
  • 1 sour cream Serve on the side.

Equipment

  • 1 cast iron skillet

Method
 

Prepare the chicken
  1. Shred the store-bought rotisserie chicken directly from the bone, discarding the skin and bones. Toss the shredded chicken with lime juice and cumin until evenly coated.
Warm the tortillas
  1. Warm the tortillas on a griddle or over an open flame for about 30 seconds per side, turning once. Stop when they’re warm and flexible with light browning.
Assemble the tacos
  1. Fill each tortilla with shredded chicken. Top with avocado slices, cilantro, red onion, and a small spoonful of salsa.
  2. Sprinkle the tacos with crumbled cotija cheese and serve immediately. Offer additional salsa, lime wedges, and sour cream on the side.

Notes

For the most tender, non-dry tacos, toss the chicken with lime juice and cumin right before assembling so it stays juicy and fragrant. Store leftover shredded chicken covered in the fridge up to 3 days; rewarm in a skillet over medium-low until hot. Freeze the cooked shredded chicken up to 2 months (leave out toppings). For a dairy-light option, swap sour cream for plain Greek yogurt and use cotija less or replace with feta.