Rotisserie chicken tacos are the perfect way to get dinner on the table fast. The chicken is gently heated and flavored with chili powder and ground cumin. Toppings can be customized—but sticking with a quick pico de gallo and the classic toppings of shredded lettuce, cheese and sour cream keeps things quick and simple.
Ingredients
- 4 cups shredded rotisserie chicken
- 1 teaspoon water
- 1 teaspoon chili powder
- 4 teaspoons lime juice, divided, plus lime wedges for serving
- ½ teaspoon ground cumin, divided
- ½ teaspoon ground pepper, divided
- 1 ½ cups finely chopped cored plum tomatoes
- ½ cup finely chopped white onion
- 2 serrano peppers, stemmed, seeded and finely chopped
- 2 tablespoons finely chopped fresh cilantro, plus more for garnish
- ¼ teaspoon salt
- 12 (6 inch) corn tortillas, warmed
- 2 cups shredded fresh lettuce
- ½ cup shredded pepper jack cheese
- sour cream (optional)
Directions
- Heat a large stainless-steel skillet over medium heat. Add chicken and water; cook, stirring often, until just warmed through, 3 to 5 minutes. Add chili powder, 1 teaspoon lime juice and 1/4 teaspoon each cumin and pepper; stir until combined.
- Combine tomatoes, onion, serranos, cilantro, salt and the remaining 3 teaspoons lime juice and 1/4 teaspoon each cumin and pepper in a small bowl.
- Arrange tortillas on a large platter and top evenly with the chicken mixture and the tomato mixture. Top each taco with lettuce, cheese and, if using, sour cream. Garnish with cilantro and serve with lime wedges, if desired.