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Homemade Rotisserie Chicken Tacos photo

Rotisserie Chicken Tacos

Quick, flavorful tacos made with shredded rotisserie chicken and a simple spice-tomato sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 tacos

Equipment

  • large nonstick pan
  • Small Bowl
  • Spoon or spatula
  • Measuring Spoons
  • Measuring Cups
  • Citrus juicer or fork
  • Broiler-safe baking sheet (optional)

Ingredients
  

  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste (start with about 1/2 teaspoon each)
  • 1 teaspoon chicken bouillon powder see note
  • 1-1/2 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup hot water
  • 3 cups shredded rotisserie chicken
  • 1 teaspoon sugar optional
  • 1 lime juice of (about 1–2 tablespoons)
  • 12 stand-up crispy corn tortillas
  • 2 cups freshly shredded sharp Cheddar cheese divided
  • toppings as desired see notes for suggestions

Instructions
 

  • In a small bowl, combine ground cumin, paprika, chili powder, onion powder, garlic powder, chicken bouillon powder, and a pinch of salt and pepper; set aside.
  • Heat the olive oil in a large nonstick pan over medium-high heat. Add the minced garlic and cook until fragrant, about 30 seconds.
  • Add the reserved spice mixture to the pan and cook, stirring, for 1 minute to bloom the spices.
  • Stir in the tomato paste and hot water, whisking until smooth. Simmer over medium heat 2–4 minutes until the sauce is slightly thickened.
  • Add the shredded rotisserie chicken to the pan and toss until evenly coated in the sauce; taste and adjust with more salt, pepper, or a pinch of sugar if desired. Squeeze in the lime juice and remove from heat.
  • If using, divide 1 cup of the shredded cheddar among the bottoms of the stand-up taco shells and broil 1–2 minutes until the cheese melts—watch closely to avoid burning.
  • Fill each taco shell with the sauced chicken and sprinkle the remaining 1 cup of cheddar on top so it melts from the warm filling. Add desired toppings and serve immediately.

Notes

  • You can use Knorr granulated chicken bouillon or replace bouillon and water with chicken broth.
  • Topping ideas: shredded lettuce, pico de gallo or chopped tomatoes, cilantro, lime, avocado, and sour cream.
  • Start with about 1/2 teaspoon each of salt and pepper, then adjust to taste.
  • Broil cheese in shells briefly and watch closely to prevent burning.