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ROTISSERIE CHICKEN TACOS SPRING recipe, served and ready to eat, easy homemade dinner
Thomas Baker

Leftover Rotisserie Chicken Tacos Spring Fresh Easy Flavor

These Leftover Rotisserie Chicken Tacos Spring recipe offers a quick and flavorful way to transform shredded rotisserie chicken into a delicious meal. Perfect for an easy dinner or a family weeknight dinner, these quick shredded chicken tacos bring fresh spring vibes to your table with simple ingredients and vibrant toppings. A wonderful choice among spring chicken recipes that everyone will enjoy.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 8 tacos
Calories: 271
Ingredients Method Notes

Ingredients
  

  • ½ cup restaurant-style salsa
  • ½ cup low-sodium chicken broth
  • 2 tablespoons taco seasoning
  • 1 rotisserie chicken (shredded)
  • 8 medium corn tortillas (*)
  • 1 cup shredded red cabbage (**)
  • 1 cup shredded cheese (***)
  • 1 avocado (sliced)
  • Chopped fresh cilantro
  • 1 lime (cut into wedges)

Method
 

  1. Pour the salsa, chicken broth, and taco seasoning into a large saucepan and warm over medium heat until it starts to bubble gently.
  2. Stir in the shredded rotisserie chicken to the simmering sauce, mixing well to coat the meat evenly.
  3. Divide the chicken mixture among the tortillas, then layer with shredded cabbage, cheese, sliced avocado, more salsa if desired, and a sprinkle of chopped cilantro.
  4. Finish by squeezing fresh lime wedges over each taco before serving to add a bright, zesty touch.

Notes

  • *You can substitute corn tortillas with flour tortillas.
  • **Feel free to swap red cabbage for green cabbage or shredded lettuce.
  • ***Cheddar cheese is used here, but any favorite cheese works well.
  • Store any leftover chicken filling in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.