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Rotisserie Chicken Tacos

Rotisserie chicken tacos with tender shredded meat tossed in lime juice and cumin, served in warm tortillas. Quick weeknight tacos topped with avocado, cilantro, red onion, salsa, cotija, lime, and sour cream.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Taco base
  • 1 store-bought rotisserie chicken Shredded; discard skin and bones.
  • 8 small corn or flour tortillas
  • 2 tbsp lime juice
  • 1 tsp cumin
Toppings
  • 1 avocado Sliced.
  • 0.25 cup cilantro Chopped.
  • 0.5 red onion Thinly sliced.
  • 1 cup salsa
  • 0.5 cup cotija cheese Crumbled.
  • 1 lime wedges For serving.
  • 1 sour cream For serving.

Equipment

  • 1 cast iron skillet

Method
 

Shred and season the chicken
  1. Shred rotisserie chicken directly from the bone, discarding skin and bones. Toss the shredded chicken with lime juice and cumin until evenly coated.
Warm tortillas and assemble
  1. Warm tortillas on a griddle (or over an open flame) for about 30 seconds per side. They should turn pliable and lightly toasted with small, golden spots.
  2. Fill each tortilla with the lime-cumin shredded chicken. Top each one with avocado slices, chopped cilantro, thinly sliced red onion, and a small spoonful of salsa.
  3. Sprinkle cotija cheese over the tacos right before serving. Serve with additional salsa, lime wedges, and sour cream on the side.

Notes

For the best texture, warm tortillas just before filling so they stay flexible without getting brittle. Store leftovers (taco components separately) in the refrigerator up to 3 days; rewarm tortillas briefly on a dry skillet. For a dairy-light option, swap cotija and sour cream for a small amount of crumbled vegan cheese or omit sour cream.