These easy Rotisserie Chicken Tacos turn store-bought rotisserie chicken into a flavorful, family-friendly dinner in about 20 minutes. Load them up with black beans, cheese, and your favorite taco toppings for a quick meal that’s perfect for busy weeknights.
When you need dinner and you need it fast, these Rotisserie Chicken Tacos are the answer! Shredded rotisserie chicken is quickly sautéed with onion, tomato paste, and a flavorful blend of spices, then finished with a squeeze of fresh lime. If you prep the toppings in advance, you can have everything ready to assemble in about 15 minutes!
Looking for more easy recipes with rotisserie chicken? Try our Mini Sheet Pan Tostadas and BBQ Chicken Salad Wraps.
Table of contents
Ingredients
- Rotisserie chicken: Remove and discard the skin and shred the meat. You’ll need 3 cups, which you should easily get from one rotisserie chicken.
- Onion: Diced yellow onion adds flavor to the chicken taco filling.
- Seasonings: A flavorful blend of chili powder, cumin, coriander, oregano, kosher salt, and freshly ground black pepper.
- Tomato paste: Adds rich tomato flavor and helps create a flavorful coating for the chicken. Tomato paste in a tube is especially convenient when you only need a small amount.
- Chicken broth: Use low sodium chicken broth so you can better control the amount of salt in the filling.
- Lime: Fresh lime juice added at the end brightens up all the savory flavors.
- Black beans: Rinse, drain, and warm the beans before serving. You can substitute another variety of beans if you’d like.
- Tortillas: Use flour, corn, or flour-and-corn blend tortillas. Toasting them briefly in a dry skillet before serving adds great flavor and texture.
- Optional taco toppings: Load them up with your favorite toppings like shredded lettuce, chopped tomatoes, avocado, cilantro, red onion, shredded cheese, sour cream, salsa, or hot sauce.
How to Make Rotisserie Chicken Tacos
- Sauté the onion. Heat the oil in a large skillet and cook the onion until tender, about 3 minutes.
- Add the chicken and seasonings. Add the shredded rotisserie chicken and sprinkle the seasonings over the top. Cook, stirring, for 1 to 2 minutes to distribute the seasonings.
- Add the broth and tomato paste. Stir in the chicken broth and tomato paste and bring the mixture to a simmer. Reduce the heat and cook for 4 to 5 minutes, or until most of the liquid has been absorbed.
- Finish with lime. Squeeze the fresh lime juice over the chicken, toss to combine, and remove the skillet from the heat. Spoon the chicken filling and warm black beans into toasted tortillas, then add your favorite toppings.
Storage Tips
- Refrigerate: Transfer leftover chicken taco filling to an airtight container and refrigerate for up to 4 days. Store the tortillas and toppings separately for the best quality.
- Reheat: Warm the chicken filling in a skillet over LOW heat or microwave it in short intervals until heated through. Add a splash of chicken broth if needed to loosen the mixture.
- Freeze: Allow the chicken filling to cool completely, then transfer it to a freezer-safe container or zippered freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Light Mexican-Inspired Recipes
- Grilled Chili Lime Chicken Tacos
- Beef and Vegetable Taco Bake
- Air Fryer Beef Taquitos
- Portobello Mushroom Fajitas
- Loaded Taco Skillet
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Rotisserie Chicken Tacos
Ingredients
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 3 cups shredded rotisserie chicken meat
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon oregano
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 tablespoons tomato paste
- ½ cup low sodium chicken broth
- 1 lime
- 14 ounce can black beans, rinsed and drained
- 12 small flour, corn (for gluten free) or 50/50 blend tortillas, see Notes
Optional Toppings
- shredded iceberg lettuce
- chopped tomatoes
- cilantro leaves
- diced red onion
- shredded sharp cheddar cheese
- light or regular sour cream
- hot sauce and/or salsa
Instructions
- Heat oil in a large skillet or sauté pan over MEDIUM heat. Add the onion and sauté until tender, about 3 minutes. Add the chicken and sprinkle the cumin, paprika, coriander, oregano, salt, and pepper over the top. Cook, stirring for a minute or two to distribute the seasoning.
- Add the broth and tomato paste and stir until well combined. Bring the mixture to a simmer then reduce heat to LOW and allow it to cook down for 4 to 5 minutes, or until most of the liquid has been absorbed. Squeeze the juice from the lime over the chicken, toss to combine, and remove the skillet from the heat.
- Warm the black beans in a small saucepan over LOW heat or in the microwave until heated through. Divide the chicken and black beans between the toasted tortillas and add any (or all!) of your favorite toppings.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
This post was originally published on December 28, 2021. It has been updated with new text and images.
I made this for dinner tonight and it was quick, easy, and very flavorful! My husband and 6 year old daughter loved it, too!
Fantastic! So happy to hear you enjoyed it. Thanks so much for your comment. 🙂
I omitted the beans, this is probably the best chicken tacos I’ve ever eaten. What a great recipe!
Glad to hear this, Bill! Thanks so much for your comment. 🙂
So simple and so delicious! My two favorite things a recipe can be 😊
So happy you loved it! Thanks, Katie. 🙂
My husband and I loved these tacos so much we made them two nights in a row! Definitely on our dinner rotation menu now!
Great to hear this! Thanks so much for taking the time to leave a comment. 🙂
This recipe is delicious! I am curious if you could make this in a crockpot with chicken breast?
Hi Dawn. You might want to check out my recipe on Valerie’s Kitchen for Crock Pot Chicken Tacos.
Can I use taco seasoning?
Sure! Just remember that store-bought taco seasoning is heavily salted so keep that in mind and omit the salt listed in the recipe.
This recipe is perfect and will be a staple for me moving forward. Thank you. It’s delicious. I did Add some red pepper with the onion and had some chicken bone broth opened so used that instead of low sodium chicken broth and it worked fine. I don’t add a lot of salt in my food. I made some low carb tortillas to go with it which did not turn out as great as this recipe but were still edible. I cant Wait to try this chicken taco mix on nachos
When do you add the lime?
Hi Sadie. You add the lime juice at the end of the cooking time, just before removing the skillet from the heat. Thanks for pointing this out – the recipe card has been updated! 🙂
This is my go to chicken taco recipe. We love it and it’s so easy to make.
Happy to hear your loving the recipe! Thanks, Sue. 🙂