Rotisserie Chicken Tacos

I have a confession to make. I’m lazy sometimes…when it comes to cooking that is. Sure I enjoy the pleasures of roasting a chicken myself. But there are moments in life when I want to get to the eating part quickly. So I turn to a rotisserie chicken to save me time in the kitchen.

One of my most favorite ways to use the golden bird is by shredding the breast meat into large pieces for tacos. Then I portion out a variety of toppings into a rustic display to give my guests the impression I spent all day preparing a fantastic meal just for them. But, you and I both know it only took a matter of minutes. Shh…let’s keep that secret to ourselves.

To give even more of a rustic flair to my super easy meal, I like to char my tortillas slightly using my grill pan. It not only adds a touch of color, but also adds a nice crunch.

So what are some of your favorite cooking shortcuts? Don’t worry, you’re secret is safe with me.

Rotisserie Chicken Tacos
Whole rotisserie chicken, deboned & shredded
Cheddar cheese, shredded
Refried beans
Lime wedges
Tortillas, slightly warmed
Mexican tomato salad
sour cream
other toppings as desired

Prepare the Mexican Tomato Salad as directed. Assemble the tacos any way you wish. A whole chicken serves roughly 4-6 people as tacos.

Comments

  1. I use rotisserie chicken two ways. The first day as is, the second day I do something different with the leftovers. Great idea.

  2. This is my quick go to meal… I love tacos!

  3. That sounds so good! Quick, easy and a refreshing change from regular tacos. May have to try them this week. Thanks for the inspiration!

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