Weeknight cooking at it’s finest, meet rotisserie chicken tacos.
Quick and easy enough to make during the 6:00PM rush or, even better, get the chicken all seasoned up during the day. Then come dinner time all that is left is to warm up the tortillas and throw on the toppings.
The chicken comes together with the flavors of garlic, cumin, paprika, chili powder, and onion powder. Then to soften everything up you stir in some of your favorite salsa. Our go to is the mild roasted salsa from Fronterra. I like to prep all this during the day and then just store in the fridge until dinner time.
Later on in the evening I then served ours on warmed up white corn tortillas and topped with a little more salsa, shredded red cabbage, diced up avocado, and a squeeze of lime. Jalapenos would be awesome too but heaven forbid anything spicy enters this home. 😉
Just in time for Taco Tuesday tomorrow, give this a try. I promise that your Tuesday just got that much easier! Hooray!
ROTISSERIE CHICKEN TACOS
Recipe adapted from Savory Simple
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon onion powder (I used garlic)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 shredded rotisserie chicken
1/2 cup salsa
10-12 warm tortillas
Optional toppings: jalapeños, avocado, cilantro, shredded red cabbage, fresh squeezed lime juice, cheese
In a large heavy bottom saucepan, heat the olive oil over medium-low heat. Add the garlic and cook for 1 minute, then add the chili powder, cumin, paprika, onion or garlic powder, salt and pepper, stirring to combine.
Add the chicken and stir to coat with the spice mixture. If needed, add a TBS or two of water to help distribute everything evenly (the salsa will also help with this). Remove from the heat and stir in the salsa.
Serve tacos on warm tortillas with your favorite toppings! Don’t miss the fresh squeeze of lime as it really makes the chicken pop.