Rotisserie Chicken Tacos

These easy rotisserie chicken tacos use store-bought seasoned chicken for a stress-free dinner win!

These Rotisserie Chicken Tacos were born on one of those nights when I had zero interest in a complicated recipe. They’re quick and easy, but still feel like you actually tried. (Honestly, the hardest part is shredding the chicken!)

These tacos hit the sweet spot between easy and flavorful. The chicken is already tender, so all you’re really doing is warming it up and coating it in a quick sauce. That’s it. So if you’re someone who loves meals that come together in under 20 minutes and don’t trash your kitchen, this recipe is for you.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 3 tablespoons tomato paste
• 2–3 tablespoons taco seasoning
• 1 cup hot water
• 3 cups shredded rotisserie chicken
• 12 hard-shell tacos, heated
• Taco toppings, as desired

Directions

1. Heat olive oil in a nonstick pan over medium-high heat.
2. Add garlic and cook for about 30 seconds, just until fragrant.
3. Stir in tomato paste, taco seasoning, and hot water, mixing until smooth. Let it simmer over medium heat for 2–4 minutes, until slightly thickened.
4. Add shredded rotisserie chicken and toss until evenly coated. Remove from heat.
5. Fill warm taco shells with chicken, add your favorite toppings, and serve immediately.

Toppings That Make These Tacos Even Better

• Shredded lettuce
• Diced tomatoes
• Shredded cheese
• Sour cream
• Avocado or guacamole
• Fresh cilantro
• Salsa or pico de gallo

If Rotisserie Chicken Tacos aren’t already in your weekly rotation, this is your sign to fix that.

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Rotisserie Chicken Tacos

Servings: 6 people

These easy rotisserie chicken tacos use store-bought seasoned chicken for a stress-free dinner win!

Prep Time:10 minutes mins

Cook Time:10 minutes mins

Total Time:20 minutes mins

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 3 tablespoons tomato paste
• 2 tbsp taco seasoning
• 1 cup hot water
• 3 cups rotisserie chicken, shredded
• 12 hard-shell tacos, heated
• Taco toppings, as desired

Instructions

• Heat olive oil in a nonstick pan over medium-high heat.
  
• Add garlic and cook for about 30 seconds, just until fragrant.
• Stir in tomato paste, taco seasoning, and hot water, mixing until smooth. Let it simmer over medium heat for 2–4 minutes, until slightly thickened.
• Add shredded rotisserie chicken and toss until evenly coated. Remove from heat.
• Fill warm taco shells with chicken, add your favorite toppings, and serve immediately.

Nutrition

Serving: 2 tacos · Calories: 383 kcal · Carbohydrates: 18 g · Protein: 35 g · Fat: 20 g · Saturated Fat: 5 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Trans Fat: 0.05 g · Cholesterol: 114 mg · Sodium: 621 mg · Potassium: 142 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 204 IU · Vitamin C: 3 mg · Calcium: 31 mg · Iron: 1 mg

Other Notes

Course: dinner

Keyword: 30 minutes or less