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Rotisserie Chicken Tacos

Rotisserie chicken tacos made for quick weeknights, with tender shredded chicken tossed in lime juice and cumin. Warm tortillas get filled and topped with salsa, cotija, avocado, cilantro, and red onion for a bright, colorful bite.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shredded rotisserie chicken
  • 1 store-bought rotisserie chicken, shredded Shred directly from the bone; discard skin and bones.
  • 2 tbsp lime juice
  • 1 tsp cumin
Tacos
  • 8 small corn or flour tortillas Warm on a griddle or over an open flame.
Toppings
  • 1 avocado, sliced
  • 0.25 cup cilantro, chopped
  • 0.5 red onion, thinly sliced
  • 1 cup salsa
  • 0.5 cup crumbled cotija cheese
Serve with
  • 1 lime wedges
  • 1 sour cream

Equipment

  • 1 cast iron skillet

Method
 

Shred and season the chicken
  1. Shred the rotisserie chicken directly from the bone, discarding the skin and bones. Toss the shreds with lime juice and cumin until evenly coated and fragrant.
Warm the tortillas
  1. Warm the tortillas on a griddle or over an open flame for about 30 seconds per side. Look for light blistering and flexibility so they fold without cracking.
Assemble and top
  1. Fill each tortilla with the seasoned shredded chicken. Top with avocado slices, chopped cilantro, thinly sliced red onion, and a small spoonful of salsa.
  2. Sprinkle cotija cheese over each taco, then serve immediately. Add additional salsa, lime wedges, and sour cream on the side for each diner to adjust.

Notes

For best texture, warm only the tortillas you’ll serve right away and keep them wrapped in a clean towel between batches. Store leftover chicken and toppings separately in the fridge up to 3 days; rewarm tortillas in a hot skillet or microwave briefly. Freezing: chicken is okay to freeze up to 2 months, but the toppings are best fresh. For a dairy-light option, swap cotija and sour cream for crumbled cotija-free queso fresco or omit both.