Crispy Rotisserie Chicken Tacos
Ingredients:
Chicken
- 2-3 cups chopped rotisserie chicken
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin
- salt and pepper to taste
Tacos
- small flour tortillas
- mozzarella cheese (shredded (fresh))
- Mexican cheese (shredded)
Pico De Gallo
- 2-3 Roma Tomatoes (Ripe, finely diced)
- 1/4 cup red onion (finely diced)
- 1 jalapeno (finely diced, removed the seeds)
- 2 tbsp cilantro (fresh)
- 1 lime (juiced)
- salt to taste
Creamy Avocado Lime Sauce
- 1 avocado (ripe)
- 1/4 cut sour cream (or Greek yogurt)
- 1 lime (juiced)
- 1 garlic (closed, minced)
- cilantro (handful)
- salt (to taste)
- water (splash to thin)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Instructions
1. Finely dice tomatoes, red onion, and jalapeño. Add to a bowl with cilantro, lime juice, and salt. Mix well and set aside.
2. In a blender, combine avocado, sour cream (or Greek yogurt), lime juice, garlic, cilantro, and salt. Blend until smooth and set aside.
3. Chop the rotisserie chicken into small, bite-sized pieces.
4. Heat a skillet over medium heat with a small amount of oil.
5. Add the chopped chicken to the pan and season with:
• chili powder
• smoked paprika
• garlic powder
• cumin
• salt & pepper
6. Let the chicken cook undisturbed for a few minutes so it gets lightly crisp and flavorful. Stir and cook another 1–2 minutes. Then remove.
7. In the same or a separate skillet, add a tortilla. Sprinkle cheese over half, then add the seasoned chicken.
8. Fold the tortilla over and press gently. Cook 2–3 minutes per side until golden and crispy and the cheese is melted.
9. Remove from the pan, open slightly, and add pico and the creamy avocado lime sauce.
10. Serve immediately while crispy.
1. Finely dice tomatoes, red onion, and jalapeño. Add to a bowl with cilantro, lime juice, and salt. Mix well and set aside.
2. In a blender, combine avocado, sour cream (or Greek yogurt), lime juice, garlic, cilantro, and salt. Blend until smooth and set aside.
3. Chop the rotisserie chicken into small, bite-sized pieces.
4. Heat a skillet over medium heat with a small amount of oil.
5. Add the chopped chicken to the pan and season with:
• chili powder
• smoked paprika
• garlic powder
• cumin
• salt & pepper
6. Let the chicken cook undisturbed for a few minutes so it gets lightly crisp and flavorful. Stir and cook another 1–2 minutes. Then remove.
7. In the same or a separate skillet, add a tortilla. Sprinkle cheese over half, then add the seasoned chicken.
8. Fold the tortilla over and press gently. Cook 2–3 minutes per side until golden and crispy and the cheese is melted.
9. Remove from the pan, open slightly, and add pico and the creamy avocado lime sauce.
10. Serve immediately while crispy.
May 20, 2026
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