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Rotisserie Chicken Tacos

Rotisserie chicken tacos with tender shredded chicken tossed in lime juice and cumin, then folded into warm corn or flour tortillas. Finish with vibrant toppings like avocado, cilantro, red onion, salsa, cotija, and lime wedges for a quick weeknight meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Rotisserie chicken tacos
  • 1 store-bought rotisserie chicken, shredded Shred from the bone and discard skin and bones.
  • 8 small corn or flour tortillas Use corn for traditional flavor or flour for softer texture.
  • 2 tbsp lime juice Toss with shredded chicken.
  • 1 tsp cumin Season the chicken.
  • 1 avocado, sliced Serve as a topping.
  • 0.25 cup cilantro, chopped Chop and scatter over tacos.
  • 0.5 red onion, thinly sliced Use thin slices for crunch.
  • 1 cup salsa Use for filling and serving on the side.
  • 0.5 cup crumbled cotija cheese Sprinkle right before serving.
  • 1 lime wedges Serve alongside for squeezing.
  • 1 sour cream Add a spoonful on top or on the side.

Equipment

  • 1 cast iron skillet

Method
 

Prep and season the chicken
  1. Shred the store-bought rotisserie chicken directly from the bone, discarding the skin and bones. Toss the shredded chicken with lime juice and cumin until evenly coated and glossy.
Warm the tortillas
  1. Heat a griddle or skillet over medium-high heat (around 375°F/190°C). Warm each small corn or flour tortilla for about 30 seconds per side until pliable and lightly marked, then keep warm.
Assemble the tacos
  1. Fill each tortilla with shredded chicken. Top each one with avocado slices, cilantro, and thinly sliced red onion, then add a small spoonful of salsa.
  2. Sprinkle crumbled cotija cheese over the tacos. Serve immediately with additional salsa, lime wedges, and sour cream on the side.

Notes

Pro tip: warm tortillas just before assembling so they stay flexible and don’t crack. Store leftovers covered in the refrigerator up to 3 days; keep chicken, salsa, and toppings separate for best texture. Freezing is not recommended for assembled tacos, but you can freeze the seasoned chicken up to 2 months—thaw overnight and rewarm. For a dairy-light option, skip cotija and use a small amount of crumbled feta or omit cheese entirely.