Rotisserie chicken tacos are a fast dinner built around already-cooked chicken. The chicken warms in a skillet with onion, garlic, cumin, and chili powder, creating a flavorful filling in just minutes.
Warm corn tortillas and a squeeze of lime keep the tacos fresh and simple while letting the seasoned chicken stand out.
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1. Heat a large skillet over medium-high heat and add 1 tbsp olive oil until shimmering.
2. Add 1 cup diced onion and 2 cloves minced garlic to the skillet. Sauté 3-4 minutes until onions are translucent and garlic is fragrant.
3. Add 2 cups shredded rotisserie chicken to the skillet in a single layer. Cook 3-4 minutes, stirring occasionally, until chicken is warmed through and lightly browned.
4. Stir in 1 tsp ground cumin, 1 tsp chili powder, and salt and pepper to taste. Cook 1-2 minutes until spices are fragrant.
5. Warm 8 small corn tortillas in a separate dry skillet over medium heat, about 30 seconds per side.
6. Assemble tacos by dividing chicken mixture evenly among tortillas.
7. Finish with a squeeze of fresh lime juice over each taco.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
Plan your meals once and let your grocery list build itself.
MyGroceryPlan turns dinner decisions into a simple system that actually works.