Rotisserie Chicken Tacos Recipe
This easy rotisserie chicken tacos recipe is ready in 30 minutes! Seasoned on the stovetop with broth and spices, plus black beans for even more flavor and depth. Add your favorite toppings for a quick, tasty meal.
Servings: 12 tacos
Calories: 189kcal
Equipment
Ingredients
- 3 cups shredded rotisserie chicken meat
- 1 tablespoon avocado oil or olive oil
- 1/2 cup onion finely diced (yellow or white onion works well)
- 1 1/2 teaspoons ground cumin
- 1 1/4 teaspoons paprika
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup chicken broth
- 2 tablespoons tomato paste
- 1 cup black beans drained and rinsed
- 12 small tortillas (flour or corn tortillas work)
- 1 lime optional
Topping Ideas:
- Shredded lettuce
- Diced tomatoes
- Diced red onion
- Pico de gallo
- Sour cream
- Salsa
- Guacamole
- Shredded cheddar cheese
- Hot sauce
- Cilantro
Instructions
- First, remove the skin and meat from the rotisserie chicken. Discard the skin and add the meat to a bowl. Use two forks to shred the meat and set aside.
- Add the avocado oil to a large skillet over medium heat. Then add the diced onion. Sauté for about 5-7 minutes until the onion is translucent and tender.
- Add the shredded rotisserie chicken to the skillet, and then add the cumin, paprika, oregano, salt, and pepper. Cook and stir for a few minutes.
- Add chicken broth and tomato paste to the skillet. Bring the mixture to a simmer, then reduce the heat to low and allow it to cook for about 5-6 minutes. Add in the black beans and allow them to warm.
- Toast the tortillas, if desired. Cut the lime in half (if using) and set it out with the other toppings you plan to use.
- Serve on toasted tortillas with any toppings you desire. For extra flavor, squeeze the lime juice over the filled tacos. Enjoy!
Notes
How to Store
After letting the taco mixture cool completely, transfer to an airtight container and store in the fridge for up to 4 days (store toppings separately to keep everything fresh). You can also freeze the taco filling for up to 2 months in a freezer-safe container or zip-top bag.Nutrition
Serving: 1taco | Calories: 189kcal | Carbohydrates: 20g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 500mg | Potassium: 226mg | Fiber: 3g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg
