Rotisserie Chicken Tacos With Potatoes
Rotisserie chicken tacos are a tingly tangy recipe that makes a great taco filling. Using Rotisserie chicken makes this an easy dinner fix.
Servings 6 tacos
Calories 318kcal
Ingredients
- 8 ounces red skin or Yukon Gold potato sliced ¼ thick
- ¼ 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
- ½ 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 ¼ 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 ¼ 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 ½ 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