Easy Rotisserie Chicken Tacos


Save lots of time by preparing these tacos with a cooked rotisserie chicken from the supermarket.

Save lots of time by preparing these tacos with a cooked rotisserie chicken from the supermarket.

INGREDIENTS

  • 2 cups salsa (see our homemade recipe here, or use your favorite jarred salsa)

  • 1 cup water

  • 2 tablespoons tomato paste

  • ½ teaspoon coriander

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat)

  • 6 tablespoons vegetable oil

  • 12 white or yellow 6” corn tortillas

  • 8 ounces pepper jack cheese, shredded

  • 4 cups shredded iceberg lettuce

  • 8 ounces Monterey jack cheese, shredded

  • Toppings

  • Sliced black olives

  • Sliced pickled jalapenos

  • Thinly sliced red onion

  • Avocado wedges

  • Sour cream

  • Lime juice

  • Fresh cilantro


INSTRUCTIONS

  1. Preheat the oven to 450 degrees F.
  2. Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).
  3. In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine.