Yes it’s Tuesday, another great day to enjoy tacos. Tacos are such fun and easy to make, and there’s no need to head out to your local taqueria when you can simply make your own using 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 the chicken that matches the flavors you enjoy most, but let’s face it – they all taste pretty good for the convenience.
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 – what better way to brighten a Tuesday.
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
12 corn tortillas
garnishes – radish, pickled jalapeno, guacamole, salsa – optional
1. Slice leg and thigh off bone with a sharp knife. Slice two half breasts off of each side. Remove skin and shred all of chicken meat. I like to use the carcass to make chicken broth, but if not, discard.
2. In a large saucepan, add 1 tablespoon of olive oil and place over medium heat. Add onion and jalapeno and saute for 3 minutes. Stir in paprika, onion powder, ginger, cumin, salt and pepper and continue to saute for 1 minute.
3. Add chicken broth and stir to combine. Add chicken and turn heat to medium-low, continue to cook chicken for 20 minutes or until all of broth has almost absorbed into meat.
4. Add cabbage and cilantro to a bowl. Squeeze juice of 1 lime over top and drizzle with 3 tablespoon of olive oil. Toss with your hands to combine flavors and add a pinch of salt and pepper – toss again.
5. Toast tortillas over an open flame on stove top or under broiler. Spoon some of chicken filling into each tortilla and top with cabbage mixture. Repeat until all tortillas are filled. Serve tacos with garnishes. Enjoy!