Easy Rotisserie Chicken Tacos

Taco night just got easier with these rotisserie chicken tacos. Quick, easy, healthy and full of flavor, this is a dream meal for those hectic weeknights. Combine rotisserie chicken meat with avocados, red-skinned potatoes and romaine and you’ve got a cool filling for warm tortillas.

Another one of our favorite ways to use leftover rotisserie chicken is for this Mexican Rotisserie Chicken Soup. I urge you to take a look at that quick meal recipe also.

Aren’t tacos amazing? While eating Taco Bell as a teenager, little did I know that a few hundred miles directly south of me, people were churning out authentic Mexican homemade taco shells, filled with fresh meat, exotic spices and rolling them up into pure bliss. And had been doing so for centuries.

Tacos are so versatile, so easy and you can turn just about anything into a taco filling. Like these Chipotle Rotisserie Chicken Tacos. Drizzled with a tingling chipotle vinaigrette and you’ve got chicken chipotle tacos that you’ll think about long after the meal is done.

This taco is packed with flavor.

This is a Rick Bayless recipe. Rick specializes in authentic Mexican food, but has no issues taking modern liberties with his creations. This is a great example of thinking outside the taco shell box.

Let’s take a look.

Ingredients You’ll Need

• Romaine Lettuce
• Corn Tortillas: Note: I have made my own corn tortillas using blue and red masa. Purchase soft corn tortillas from the Mexican food aisle at the store. Either yellow or white corn tortillas will work.
• Potatoes
• Rotisserie Chicken
• Chipotle Peppers in Adobo
• Avocado
• Onions
• Apple Cider Vinegar
• Mexican Oregano: Mexican oregano has lemon and citrus flavors which always pair well with spicy Mexican recipes.
• Olive Oil

Ingredient Substitutions

• Lettuce: Romaine lettuce is a very crispy lettuce. Avoid substituting softer lettuces such as red leaf, rather choose Iceberg Lettuce for that crispy texture.
• Potatoes: I like those small red skinned potatoes for this recipe because you don’t have to peel them. A very good substitute would be small Yukon Gold Potatoes. Creamy in texture and no peeling required.
• Chicken: The beauty of these tacos is that using a rotisserie chicken makes this an easy fix. You can also cook and shred either boneless skinless chicken thighs or chicken breasts.
• Oregano: If you can’t find Mexican oregano, please don’t substitute the more commonly found Mediterranean oregano. The flavor profiles are not similar. A better substitute is Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions

Be sure to see the recipe card below for complete ingredients and instructions.

These rotisserie chicken tacos are a breeze to make. Let’s get started.

• Step 1: Prepare the potatoes. Slice the potatoes and place in a microwave safe bowl. Drizzle them with 1/4 cup water, or better yet, chicken broth. Add about a teaspoon of kosher salt, cover with plastic wrap and using a fork, poke a few holes in the top of the plastic wrap. Microwave on high for 4 minutes. Reserve potato water.
• Step 2: Using a fork, rough chop the potatoes. Set aside.

• Step 3: Make the vinaigrette. Add vinegar, oregano, chipotle chiles, adobo sauce, and onion to the bowl with the potato cooking water to make a dressing.
• Step 4: Using a whisk, mix well. Season with salt and pepper and set aside.

• Step 5: Scoop the potatoes into a large bowl. Add the shredded rotisserie chicken and drizzle on the dressing and toss everything together. Refrigerate the mixture for 30 minutes to blend flavors.
• Step 6: Just before serving, add the lettuce and avocado to the bowl. Drizzle with the oil and toss to combine. 

Serve with warmed corn tortillas and enjoy. Serve with a wedge of lime as a squeeze of lime juice is always a delicious addition to tacos.

Variations, Favorite Taco Toppings

• Instead of sliced avocado, once the tacos are assembled, add a dollop of guacamole on top.
• Radishes are a common topping for Mexican tacos. Add some thin slices on top.
• Trying to save on carbs? Use cooked small cauliflower florets instead.
• Sprinkle on some Mexican crumbling cheese such as Cotija cheese. Feta cheese is a good substitution if you don’t have Cotija.
• Want to make this a vegetarian taco? Substitute white beans for the chicken.
• Use store purchased formed crispy taco shells rather than soft corn tortillas.
• Use street taco size flour tortillas.
• I personally don’t think a taco should be served without slices of fresh jalapeno pepper and chopped cilantro. And always squeezed lime juice.
• A dollop of sour cream would be nice here.

Equipment Needed

• Microwave Safe Bowls: I don’t know how I ever lived without my nesting microwave safe bowls. They’re easy to store because they stack inside each other. And there are nine sizes, convenient for about anything you’re cooking up.

Storage

Unfortunately once these tacos are mixed together, storing leftovers won’t work. The vinegar in the dressing will wilt the lettuce once it sits for awhile.

Pro Tip

You simply can’t take a corn tortilla out of it’s package and make a taco. You have to soften that tortilla so it’s flexible. To warm tortillas, place them in a very damp clean dish towel. I just quickly one swipe the towel under low pressure water from the tap to add a little bit of moisture. You can also dampen a double thick paper towel, big enough to cover the tortillas. Wrap a stack of corn tortillas in the towel and place the package into a gallon zip lock bag. Don’t close the bag. Microwave for 4 minutes at 50% power.

FAQ’s

Recipe For Rotisserie Chicken Tacos

Using a rotisserie chicken makes these chicken salad tacos a breeze to make. are A great recipe to have in your back pocket for an easy weeknight meal. I hope you give them a try.

Related Recipes

And if you’re taco crazy like us, don’t miss my taco category. You’ll find lots of great taco recipes, including the most popular on my site for Fried Tacos.

Rotisserie Chicken Chipotle Tacos … It’s What’s For Dinner