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Rotisserie Chicken Tacos – Recipe!

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Yes, it’s Tuesday, the day to enjoy tacos.  Taco Tuesdays were started by Mexican Cantinas to entice customers to dine on discounted tacos and margaritas, for increased sales on a rather slow night of the week.  Tacos are such fun and easy to make, there’s no need to head out to your local taqueria, just make your own with a store-bought rotisserie chicken.

Rotisserie chicken is available everywhere, from big box stores to local grocers.  These chickens do vary in taste — some are injected with a saline solution for added moisture, while others are rubbed with a dry spice mixture. Select your chicken wisely, so it matches the flavors you enjoy most.  If you have questions about how your chicken was prepared, ask the butcher.

I think this recipe for Rotisserie Chicken Tacos is one of my favorites, not only because of its simplicity, but it has loads of Mexican flavors that scoop up nicely in a toasty tortilla.  You will definitely feel as though you bought these tacos off your favorite taco truck and what better way to end a Tuesday.

Ingredients

1 rotisserie chicken

1 small white onion, diced

1/2 jalapeno, minced

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon salt + more for topping

1/2 teaspoon black pepper + more for topping

2 cups chicken broth

1/2 head cabbage, sliced thinly

1/3 cup fresh cilantro, rough chopped

1 lime

12 corn tortillas

olive oil

garnishes – radish, pickled jalapeno, guacamole, salsa – optional

(Serves 6)

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To Prepare:

1.  Slice the leg and thigh off the bone with a sharp knife.  Then, slice the two half breasts off of each side. Remove the skin and shred all of the chicken meat.  I like to use the carcass to make chicken broth, but if not, discard.

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2.  In a large saucepan, add 1 tablespoon of olive oil and place over medium heat.  Add the onion and jalapeno and saute for 3 minutes.  Stir in the paprika, onion powder, ginger, cumin, salt and pepper and continue to saute for 1 minute.  I think the ginger adds a tangy flavor that heightens the other Mexican spices.

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3.  Pour in the chicken broth and stir to combine.  Add the chicken and turn the heat to medium-low, continue to cook the chicken for 20-30 minutes or until the broth has mostly reduced.  Add the cabbage and cilantro to a bowl.  Squeeze the juice of 1 lime over the top and drizzle with 3 tablespoon of olive oil. Toss with your hands to combine the flavors and add a pinch of salt and pepper – toss again.

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4.  Toast the tortillas over an open flame on the stove top or under the broiler.  Spoon some of the chicken into each tortilla and top with cabbage mixture.  Repeat until all the tortillas are filled.  Serve tacos with garnishes and enjoy!

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