These easy Rotisserie Chicken Tacos are an amazing example of turning something simple into a totally new recipe! I love picking up a rotisserie chicken from the grocery store as a quick meal option, but it gets boring just eating the shredded meat off the bone. There are so many ways you can use rotisserie chicken, and I promise that these tacos will become a new favorite.
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Tacos with rotisserie chicken can be dressed up however you want! I like adding onions and beans for texture and flavor to take the chicken up a notch. Serve these tacos as a nutritious lunch with leftover rotisserie chicken, too.
If you like simple and tasty taco recipes, you will love these Smash Burger Tacos and Slow Cooker Beef Tacos.
Why You’ll Love This Recipe
- It’s a great way to use leftovers: Whether you are purchasing a rotisserie chicken to make these tacos or using the recipe to use up some extra chicken in your refrigerator, it doesn’t matter!
- It’s versatile: You can use this recipe in several ways! I love classic tacos for simplicity, but you can use the chicken and bean mixture in a burrito or even a quesadilla.
- It’s quick to make: This is a fast 15-minute meal that’s awesome when you’re short on time, but don’t want to resort to ordering takeout.
Ingredients
These are all the ingredients I used to make chicken tacos from rotisserie chicken. I add ingredients like onions and salsa to infuse flavors into the cooked chicken to create a yummy taco.
- Yellow onion: I like the flavor and texture of sauteed onions in this rotisserie chicken taco recipe. It adds depth and a little sweetness, too.
- Chicken broth: I add some broth to the pan to infuse some moisture into the chicken. It’s already cooked, so you don’t want it to become dry.
- Salsa: Any salsa will work here, so use your favorite. This is the perfect opportunity to decide how spicy you want your shredded rotisserie chicken tacos to be.
- Taco seasoning: This is essential for flavor! If you don’t have a packet on hand, use 1 teaspoon each of cumin, garlic powder, and onion powder, as well as 1 tablespoon of chili powder. Add a dash of salt and it’s ready!
- Rotisserie chicken: This is the star ingredient, yet it’s simple. Pull the meat off the bones and shred it. Then, it’s ready to be combined with the other components.
- Black beans: I like the texture of black beans and the extra protein boost. Drain and rinse them first!
- Lime: A squeeze of lime juice adds acidity and freshness to the tacos, taking the flavors to a whole new level!
- Street taco shells: I love street taco shells for this because they are a great size and texture. You can find them in the international food aisle at your local grocery store.
- Extra toppings: This will vary based on your preference! Some of my favorites are lettuce, tomato, cheese, and sour cream.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Tropical: Use a mango or pineapple salsa for a fun, tropical twist.
- Spicy: Try hot taco seasoning and salsa for an extra spicy kick.
- Lettuce wraps: Trade the street taco shells for lettuce to make this rotisserie chicken tacos recipe even healthier.
How to Make Chicken Tacos with Rotisserie Chicken
There’s minimal prep needed to make these rotisserie chicken tacos. I like to shred the chicken and rinse the black beans while the onions are cooking.
Step 1: Prep the onions and lime. Start by dicing the yellow onions and juicing a lime.
Step 2: Cook the onions and add salsa. Heat a skillet over medium heat and add a little oil. Cook the onions for about 4 minutes or until they are soft and translucent. Then, add taco seasoning, broth, and salsa.
Step 3: Add chicken and beans. Once the seasoning and salsa are fully mixed, add the shredded chicken and black beans. Allow them a few minutes to heat through.
Step 4: Squeeze lime and serve. When the chicken is hot, finish the mixture with the lime juice. Assemble your tacos and enjoy!
Recipe Tips
- Don’t cook the chicken: You are reheating the chicken, not cooking it. Be careful not to dry it out when you combine it with the other ingredients.
- Warm the shells: I like to lightly toast the taco shells in the oven before serving them, just to keep the filling warm longer.
- Chicken options: These chicken tacos work equally well with grilled chicken or slow cooker shredded chicken too! I like the rotisserie chicken because it requires less prep.
If you love recipes like these easy chicken tacos, you may also enjoy these Crock Pot Shredded Chicken Tacos.
Storage Directions
- Storing: Store the chicken mixture in an airtight container in the refrigerator for 2-3 days. You can put it into a freezer-safe bag and freeze it for up to 1 month.
- Reheating: For best results, pour it back into a skillet or saucepan to warm it up. Add a splash of broth if needed.
Serving Suggestions
- Try a spicy, homemade sauce on your chicken tacos, like creamy jalapeno sauce or this copycat Taco Bell diablo sauce.
- One of my favorite toppings for chicken tacos is this ultimate guacamole. It’s so delish! Some great side dishes for these easy chicken tacos with rotisserie chicken are this hot corn dip or some salsa con queso.
Recipe FAQs
Of course! Try a traditional crunchy corn shell, flour tortillas, or whatever you prefer! I love the authenticity of street taco shells.
Yes. Try this recipe with pinto beans, or you can even skip them if you don’t like them.
The recipe needs about 3 cups for 10 street tacos, which is about 1 rotisserie chicken. Adjust the measurements for how much chicken you have.
More Delicious Rotisserie Chicken Recipes
Do you like rotisserie chicken? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Easy Rotisserie Chicken Tacos
Equipment
- Knife
- skillet
- bowl
- Measuring spoons and cups
Ingredients
- ⅛ cup yellow onion finely diced
- 1 tablespoon vegetable oil
- ½ cup chicken broth
- ½ cup salsa your favorite variety
- 1 pkg (1 oz) taco seasoning
- 3 cups rotisserie chicken shredded
- 1 cup black beans rinsed
- 1 lime juiced
- 10 street taco shells
Extra Toppings
- iceberg lettuce chopped
- tomatoes diced or sliced
- red onion diced or sliced
- cheddar cheese shredded
- salsa your favorite variety
- sour cream
- jalapenos diced or sliced
Instructions
- Heat oil and add onion to skillet over medium heat. Stir for 4 minutes or until the onions are translucent.
- Add the broth, salsa, and taco seasoning. Stir until combined.
- Add the chicken and black beans. Toss until the chicken is coated and heated through.
- Remove from the heat.
- Squeeze the lime juice on top. Serve and enjoy.
Notes
- You can store any extra chicken and bean mixture in an airtight container. It will stay fresh in the fridge for 2-3 days.
- Ensure that you are just reheating the chicken. If you cook it in the skillet for too long, it will dry out.
- Add a splash of chicken broth to the chicken mixture when reheating it to keep it moist.
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