Rotisserie Chicken Tacos with Avocado Salsa
Rotisserie Chicken Tacos with Avocado Salsa
Ingredients
For the Chicken Tacos
- 1 rotisserie chicken, shredded, about 3 cups
- 2 tablespoons taco seasoning
- 1/4 cup water
- 12 corn tortillas
- 1 tablespoon vegetable oil, for warming tortillas
For the Avocado Salsa
- 2 avocados, ripe, diced
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 1/2 jalapeño, minced (seeds removed for less heat)
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving (Optional)
- 1/2 cup sour cream
- 1/4 cup cotija cheese, crumbled
- 1 lime wedges, for serving
Instructions
- 1
Prepare the avocado salsa: In a medium bowl, combine the diced avocados, finely diced red onion, chopped cilantro, minced jalapeño, lime juice, salt, and black pepper. Gently stir to combine. Taste and adjust seasoning as needed. Set aside.
⏱️ 10 min
- 2
Prepare the chicken: In a large skillet over medium heat, combine the shredded rotisserie chicken, taco seasoning, and water. Stir well to coat the chicken evenly. Cook for 3-5 minutes, stirring occasionally, until the chicken is heated through and the liquid has mostly evaporated, creating a flavorful coating.
⏱️ 5 min
- 3
Warm the tortillas: Heat the vegetable oil in a separate skillet over medium-high heat. One at a time, quickly dip each corn tortilla in the hot oil for about 10-15 seconds per side, just until softened and pliable. Alternatively, you can warm tortillas in a dry skillet or microwave until soft.
⏱️ 5 min
- 4
Assemble the tacos: Fill each warmed tortilla with a generous portion of the seasoned rotisserie chicken. Top with a spoonful of the avocado salsa. Add optional toppings like sour cream and crumbled cotija cheese.
⏱️ 5 min
- 5
Serve immediately with fresh lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rotisserie Chicken Tacos with Avocado Salsa
For the Chicken Tacos
- 1 rotisserie chicken, shredded, about 3 cups
- 2 tablespoons taco seasoning
- 1/4 cup water
- 12 corn tortillas
- 1 tablespoon vegetable oil, for warming tortillas
For the Avocado Salsa
- 2 avocados, ripe, diced
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 1/2 jalapeño, minced (seeds removed for less heat)
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving (Optional)
- 1/2 cup sour cream
- 1/4 cup cotija cheese, crumbled
- 1 lime wedges, for serving
Instructions
- 1
Prepare the avocado salsa: In a medium bowl, combine the diced avocados, finely diced red onion, chopped cilantro, minced jalapeño, lime juice, salt, and black pepper. Gently stir to combine. Taste and adjust seasoning as needed. Set aside.
⏱️ 10 min - 2
Prepare the chicken: In a large skillet over medium heat, combine the shredded rotisserie chicken, taco seasoning, and water. Stir well to coat the chicken evenly. Cook for 3-5 minutes, stirring occasionally, until the chicken is heated through and the liquid has mostly evaporated, creating a flavorful coating.
⏱️ 5 min - 3
Warm the tortillas: Heat the vegetable oil in a separate skillet over medium-high heat. One at a time, quickly dip each corn tortilla in the hot oil for about 10-15 seconds per side, just until softened and pliable. Alternatively, you can warm tortillas in a dry skillet or microwave until soft.
⏱️ 5 min - 4
Assemble the tacos: Fill each warmed tortilla with a generous portion of the seasoned rotisserie chicken. Top with a spoonful of the avocado salsa. Add optional toppings like sour cream and crumbled cotija cheese.
⏱️ 5 min - 5
Serve immediately with fresh lime wedges on the side.
⏱️ 5 min