Easy Rotisserie Chicken Tacos with simple taco-seasoned meat, crispy corn tortilla shells, and all your favorite taco toppings!

Using rotisserie chicken makes these tacos come together in a flash– in about 30 minutes or less! Pair these tacos with this Italian Salad or this easy Cucumber Salad.

Warm and savory rotisserie chicken tacos with various toppings, ready to be eaten.

Rotisserie Chicken Tacos

It’s no secret how much we love tacos — Chicken Tacos, Shrimp Tacos, and Beef Ttacos rank among our favorites. But as easy as tacos can be, they can also be time consuming to make.

And that’s why I’m sharing lifesaving Rotisserie Chicken Tacos. The meat portion takes mere minutes to whip together, thanks to already cooked and deliciously seasoned chicken. We add a few spices and ingredients to jazz up the chicken a bit more, so it truly comes together quickly.

Can you buy-pre shredded chicken?

Speaking of a quick prep time, did you know you can buy rotisserie chicken meat that has already been pulled from the bones and shredded? I’ve seen it at Costco, Smith’s (Kroger), Trader Joe’s, and Walmart. It’s a little bit more spendy, but if you’re in a real hurry, this saves even more time!

Preparing chicken tacos with rotisserie chicken: combining seasonings, stirring in tomato paste and chicken broth, shredding chicken, and mixing it into the seasoning blend.

The deliciously seasoned meat prepared for the recipe.

Finished Rotisserie Chicken Taco, each taco perfectly topped and ready for enjoying this easy and delicious meal.

More Easy Chicken Dinners

4.97 from 61 votes

Rotisserie Chicken Tacos

Whip up these easy Rotisserie Chicken Tacos for a fast, flavor-packed dinner! Tender rotisserie chicken piled in crispy corn tortillas with your favorite toppingsโ€”shredded cheese, fresh salsa, creamy avocado, or a squeeze of lime.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 tacos

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 granulated sugar optional
  • 1 lime
  • 12 stand-up crispy corn tortillas
  • 2 cups freshly shredded sharp Cheddar cheese
  • Toppings as desired see note 2

Instructions 

  • Place all seasonings in a small bowl and stir together: ground cumin, paprika, chili powder, onion powder, garlic powder, salt (I start with 1/2 teaspoon and add more at the end if needed) and pepper (I add 1/2 teaspoon pepper). Stir in chicken bouillon powder and set aside.
  • Heat olive oil in a large pan over medium-high heat. Add garlic and stir until fragrant, about 30 seconds to a minute. Add all the seasonings and stir for 1 minute. Reduce heat as needed to avoid burning. Mix in tomato paste and 1 cup hot water. Stir until combined and smooth. Reduce heat to medium, bring to a simmer, and cook 2โ€“4 minutes or until slightly thickened. Add shredded chicken and toss to combine. Taste and adjust seasonings to preference, adding salt (up to 1/2 teaspoon more) or sugar as needed. Season with lime juice to preference (I add 2 tablespoons). Remove from heat.
  • If you like melted cheese, add a few tablespoons cheese to the shells and broil 1โ€“2 minutes to melt. Add chicken on top and another tablespoon of cheese on top of that (it will melt slightly because the chicken is hot). Add favorite taco toppings! I like lettuce, chopped cherry tomatoes, sliced avocado, sour cream, and a squeeze of lime. Enjoy immediately!

Video

Recipe Notes

Note 1: I use Knorrยฎ Seasoning Granulated Chicken Bouillon. You can use chicken stock or broth (low sodium) in place of the water and bouillon granules.
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.

 

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.97 from 61 votes (33 ratings without comment)

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73 Comments

  1. Randa A says:

    5 stars
    This is delicious! Was so happy to find this recipeโ€ฆ 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 itโ€™s fabulous

    1. Chelsea Lords says:

      I am so thrilled to hear this! Thanks Randa! ๐Ÿ™‚

  2. Liza L says:

    5 stars
    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. Iโ€™ll be using this recipe again and again!
    Delicious!!

    1. Chelsea Lords says:

      So happy to hear this! Thanks Liza! ๐Ÿ™‚

  3. Jenna says:

    5 stars
    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.

    1. Chelsea Lords says:

      I am so thrilled to hear how much you loved! Thanks Jenna! ๐Ÿ™‚

  4. Kerri says:

    5 stars
    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! ๐ŸŒฎ

    1. Chelsea Lords says:

      Delish! So glad you enjoyed! Thanks Kerri! ๐Ÿ™‚

  5. pdunnevant says:

    5 stars
    I got an enthusiastic fist-bump from my husband for this meal! Perfectly delicious! Thanks for another great recipe, Chelsea!

    1. Chelsea Lords says:

      Haha yay! I am so happy to hear this! Thanks! ๐Ÿ™‚

  6. Natalie Gonzales says:

    5 stars
    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!

    1. Chelsea Lords says:

      What a great idea! I love it ๐Ÿ™‚

  7. Christina says:

    Oops, its a 5 star recipe!!!
    Forgot to mark the stars :/

    1. Chelsea Lords says:

      Thank you so much Christina ๐Ÿ™‚ I appreciate the comment and review!!

  8. Christina says:

    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!

  9. Kelsey says:

    Is there are follow along video for this recipe?

    1. Chelsea Lords says:

      Yes, under the “Rotisserie Chicken Tacos Video” title ๐Ÿ™‚

  10. Abby says:

    What if u have no skillet to prepare rhe shredded chicken in? I only have an air fryer bake convection oven to work qith.