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Rotisserie chicken tacos with potatoes, avocado and romaine.
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Chicken Tacos From Rotisserie Chicken

A tingly tangy chicken salad makes a great taco filling. Using Rotisserie chicken makes this an easy dinner fix.
Course Mexican
Cuisine Mexican
Diet Gluten Free
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6 tacos
Calories 318kcal

Ingredients

  • 8 ounces red skin or Yukon Gold potato sliced 1/4 thick
  • 1/4 cup water
  • 3 Tablespoons cider vinegar
  • 1 teaspoon dried oregano Mexican if you have it
  • 2 canned chipotle chiles en adobo seeded and chopped
  • 1 teaspoon adobo sauce from the can of chiles en adobo
  • 1/2 sweet onion fine chopped
  • 8 ounces cooked chicken shredded (rotisserie chicken makes this easy)
  • 2 cups sliced romaine leaves
  • 1 avocado flesh scooped from skin and cut into 1/4 cubes
  • 2 tablespoon olive oil
  • 12 soft corn tortillas warmed
  • Serve with lime wedges and sliced jalapeno

Instructions

  • Place sliced potatoes into a large microwaveable bowl, drizzle with 1/4 cup water and sprinkle generously with salt. Cover with plastic wrap, poke a couple of holes in the top and microwave on high for about 4 minutes, or until tender but not mushy. Scoop the potatoes onto a cutting board, leaving the liquid behind. Let the potatoes cool.
  • Use a fork to break the cooled potatoes into 1/2 inch pieces.
  • Make the Vinaigrette: Add vinegar, oregano, chipotle chiles, adobo sauce, and onion to the bowl with the potato cooking water to make a dressing. Mix well, then season with salt to taste.
  • Scoop the potatoes into a large bowl. Add the chicken and drizzle on the dressing and toss everything together. Refrigerate the mixture for 30 minutes to blend flavors.
  • Just before serving, add the lettuce and avocado to the bowl. Drizzle with the oil and toss to combine. Serve with warmed tortillas for soft tacos.

Notes

About Warm Tortillas: Once tortillas are warmed they can become very soft. Use two tortillas per taco. Just stack them together and scoop on the ingredients. This recipe will make 6 tacos. 
How To warm corn tortillas. 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 one-swipe the towel under low pressure water from the tap to dampen it. You can also use a doubled paper towel large enough to cover the tortillas. Wrap a stack of corn tortillas in the damp towel and place the package into a gallon zip lock bag. Don't close the bag. Microwave for 4 minutes at 50% power. Let them set for a minute or two to steam before removing them from the package.
Variations:
  • 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 formed crisp 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.

Nutrition

Calories: 318kcal | Carbohydrates: 37g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 135mg | Potassium: 586mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1728IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 2mg