Description
These Rotisserie Chicken Tacos are a quick and flavorful meal featuring shredded rotisserie chicken simmered in a spiced tomato broth, served on warm tortillas with black beans and a variety of fresh toppings. Perfect for a fast weeknight dinner or casual gathering, this recipe combines convenience with vibrant Mexican-inspired flavors.
Ingredients
Chicken Filling
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 3 cups shredded rotisserie chicken meat
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon oregano
- ½ teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- 2 tablespoons tomato paste
- ½ cup low sodium chicken broth
- 1 lime
Beans and Tortillas
- 14 ounce can black beans (drained, rinsed, and warmed)
- 12 small tortillas (flour, corn for gluten free, or 50/50 blend)
Toppings
- Shredded iceberg lettuce
- Chopped tomatoes
- Cilantro leaves
- Diced red onion
- Shredded sharp cheddar cheese
- Light or regular sour cream
- Hot sauce and/or salsa
Instructions
- Sauté the Onion: Heat olive oil in a large skillet or sauté pan over medium heat. Add the diced yellow onion and cook, stirring occasionally, until tender and translucent, about 3 minutes.
- Cook the Chicken and Spices: Add the shredded rotisserie chicken to the skillet. Sprinkle the ground cumin, paprika, ground coriander, oregano, kosher salt, and freshly ground black pepper over the chicken. Stir well to evenly distribute the spices and cook for 1-2 minutes to bloom the flavors.
- Add Tomato Paste and Broth: Stir in the tomato paste and pour in the low sodium chicken broth. Mix thoroughly until the tomato paste is fully incorporated. Bring the mixture to a simmer over medium heat.
- Simmer and Reduce: Once simmering, reduce the heat to low and allow the mixture to cook down for 4 to 5 minutes, or until most of the liquid has been absorbed, creating a thick, flavorful filling.
- Finish with Lime Juice: Remove the skillet from heat, then squeeze the juice of one lime over the chicken mixture and toss to combine, adding a fresh, bright flavor.
- Warm the Beans and Tortillas: While the chicken simmers, warm the drained and rinsed black beans either in a small saucepan over low heat or in the microwave. Heat tortillas by toasting or warming in a dry skillet until soft and pliable.
- Assemble the Tacos: Spoon the chicken filling onto the warmed tortillas. Add black beans and top with shredded iceberg lettuce, chopped tomatoes, cilantro leaves, diced red onion, shredded sharp cheddar cheese, sour cream, and hot sauce or salsa as desired.
- Serve and Enjoy: Serve the tacos immediately while warm, encouraging diners to customize their toppings for a perfect bite every time.
Notes
- For gluten-free tacos, use corn tortillas instead of flour tortillas.
- Using pre-shredded rotisserie chicken saves time and adds convenience.
- Adjust salt and pepper to taste depending on the seasoning of your rotisserie chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra heat, add sliced jalapeños or your favorite hot sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
