Rotisserie Chicken Tacos with taco-seasoned chicken, crispy shells, and your favorite toppings—ready in just 30 minutes!
Rotisserie Chicken Tacos
I love tacos—Chicken, Shrimp, and Beef are my top picks. But sometimes, making tacos can take longer than I want.
That’s why I created these Rotisserie Chicken Tacos. With pre-cooked, seasoned chicken, the filling is ready in minutes. Just add a few spices, scoop the meat into crispy shells, top with cheese, and dinner’s ready!
Quick Tip
To save even more time, grab pre-shredded chicken. Mainstream grocery stores often have it ready to go. It’s a bit more expensive but perfect when you’re in a hurry!
Rotisserie Chicken Taco Ingredients
- Chicken: Use a fresh, warm chicken. Remove bones and shred or slice thinly.
- Spices: Cumin, chili powder, paprika, onion powder, garlic powder, and chicken bouillon bring the flavor! Adjust salt and pepper to taste.
- Tomato Paste: Adds rich, deep flavor.
Rotisserie Chicken Taco Toppings to Pick From
- Cheese: Grate fresh cheese for better melting. Sharp cheddar is my favorite.
- Lettuce: Shred finely for a crisp, light topping. Romaine or Iceberg works great.
- Avocado: Pick ripe, soft avocados. Slice, dice, or use guacamole as a tasty topping.
- Cherry Tomatoes: Chop up small.
- Sour Cream: Use full-fat or light, or swap with plain Greek yogurt.
- Cilantro-Lime Sauce: The best taco sauce!
How Much Chicken You Need for Tacos
For these Rotisserie Chicken Tacos, you’ll need 3 cups of shredded chicken. A standard rotisserie chicken typically yields about 4 cups of meat. Use the extra chicken in this Chicken Pot Pie recipe!
What to Serve On The Side
- Rice: Serve cilantro-lime rice or baked Mexican rice.
- Beans: Refried beans, black beans, or pinto beans are great sides.
- Salad: A simple Mexican salad or corn salad adds freshness.
- Chips and Dip: Serve with guac, salsa, or queso.
Storage
- Chicken: Keep in an airtight container in the fridge for 3–4 days.
- Toppings: Store lettuce, avocado, and sour cream separately to keep them fresh.
- Taco Shells: Leave in their original packaging to stay crisp.
More Easy Chicken Dinners
- Chicken Stir Fry ready in 30 minutes or less
- Crispy Chicken Salad with a five-ingredient honey BBQ dressing
- Pesto Chicken Tortellini with sun-dried tomatoes
- Greek Chicken with a simple sauce
- Chicken Chow Mein in 30 minutes or less!
Rotisserie Chicken Tacos
Whip up these Rotisserie Chicken Tacos for a quick, flavorful dinner! Tender chicken, crispy tortillas, and all your favorite toppings.
Equipment
- Large pan
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
- 1 teaspoon chicken bouillon powder see note 1
- 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
- 12 stand-up crispy corn tortillas
- 2 cups freshly shredded sharp Cheddar cheese divided
- Toppings as desired see note 2
Instructions
- Combine cumin, paprika, chili powder, onion powder, garlic powder, and chicken bouillon powder in a small bowl. Add salt and pepper to taste (I start with 1/2 teaspoon of each). Set aside.
- Heat olive oil in a large nonstick pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Stir in the spices and cook for 1 minute. Add tomato paste and hot water, stirring until smooth. Simmer over medium heat for 2–4 minutes until slightly thickened.
- Add the shredded chicken to the sauce and toss until evenly coated. Adjust seasoning to taste with more salt, pepper, or a pinch of sugar if needed. Squeeze in fresh lime juice (I add 1-2 tablespoons). Remove from heat.
- If desired, divide 1 cup of cheese among the bottoms of the taco shells and broil for 1–2 minutes until melted (watch closely to avoid burning!). Fill the shells with chicken and sprinkle the remaining 1 cup of cheese on top—it will melt from the warm chicken. Add your favorite toppings like lettuce, tomatoes, avocado, and sour cream. Serve immediately!
Video
Recipe Notes
Note 1: I use Knorr® Seasoning Granulated Chicken Bouillon. You can use chicken broth in place of the water and bouillon.
Note 2: Toppings: shredded lettuce (iceberg or romaine), pico de gallo or chopped cherry tomatoes, cilantro, fresh lime, avocado, sour cream, etc. (whatever you love on your chicken tacos!)
Storage: Store leftover Rotisserie Chicken Tacos by keeping each part separate. Refrigerate chicken in an airtight container for 3-4 days!
Nutrition
Serving: 1serving | Calories: 178kcal | Carbohydrates: 13.8g | Protein: 13g | Fat: 8g | Cholesterol: 37.1mg | Sodium: 114.3mg | Fiber: 1.9g | Sugar: 0.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
This is delicious! Was so happy to find this recipe… it has the same spices I use in my homemade chili gravy for enchiladas, without making the roux first!!! Excellent taste and easy! I use it for tostadas Compuestas and it’s fabulous
I am so thrilled to hear this! Thanks Randa! 🙂
I made the chicken taco recipe and it was delicious! I used the rotisserie from the night before and shredded and made as leftovers and it was a big hit with the family. I’ll be using this recipe again and again!
Delicious!!
So happy to hear this! Thanks Liza! 🙂
I PREPARED THIS FOR MY FAMILY AND EVERYONE LOVED IT. I LIKED THE COMBINATION OF SPICES THAT YOU USED. IT GAVE IT A SPECIAL TASTE.
I am so thrilled to hear how much you loved! Thanks Jenna! 🙂
I only changed 1 thing – I did not have tomatoes paste on hand so I used sugar free ketchup instead (Hunts) I added 3 Tablespoons instead of 2.
Hubby ate 4 Tacos in record time! He says they are definitely a chicken taco winner!
Thank you for sharing this fantabulous recipe! 🌮
Delish! So glad you enjoyed! Thanks Kerri! 🙂
I got an enthusiastic fist-bump from my husband for this meal! Perfectly delicious! Thanks for another great recipe, Chelsea!
Haha yay! I am so happy to hear this! Thanks! 🙂
I followed this recipe but change it @ the end I warmed corn tortillas and filled 1/2 way, used toothpicks to close then I fried them in vegetable oil. They were a HIT! my boyfriend Loved them …plus my son saw them on the stove when he got home from work and just confessed to me he couldn’t resist and ate one last night then said they were delicious!
What a great idea! I love it 🙂
Oops, its a 5 star recipe!!!
Forgot to mark the stars :/
Thank you so much Christina 🙂 I appreciate the comment and review!!
Made these for dinner last night, so yummy!
I always struggled to figure out a way to make a rotisserie “Mexican” style. This nailed it. Easy and delicious. My husband ate FIVE!
Thanks for the brilliant recipe!
Is there are follow along video for this recipe?
Yes, under the “Rotisserie Chicken Tacos Video” title 🙂
What if u have no skillet to prepare rhe shredded chicken in? I only have an air fryer bake convection oven to work qith.