Rotisserie Chicken Tacos Recipe | Joyful Healthy Eats

These rotisserie chicken tacos are the perfect 30-minute dinner for Taco Tuesday. Topped with a cilantro lime crema, avocado, and pico de gallo – it’s a fiesta of comforting and refreshing flavors in every bite.

Why You’ll Love These Rotisserie Chicken Tacos

If you’re looking for an effortless recipe for your taco nights, these rotisserie chicken tacos with crumbly queso fresco are for you.

• Great for Taco Tuesday. This recipe is easily doubled or tripled to serve a larger group, with minimal extra effort required.
• Perfect for gatherings. Letting your guests add their favorite toppings means everyone gets their own perfect bite for dinner.
• Fresh. These juicy shredded chicken tacos are topped with a shredded lettuce, creamy avocado, cilantro lime crema, pic de gallo and a bit of lime juice for some freshness.
• Quick. Dinner will be ready in less than 20 minutes.

Recipe Ingredients

Store-bought, smokey and juicy rotisserie chicken saves you from most of the work on a weeknight. Scroll to the recipe card at the bottom of the post for exact amounts.

• Rotisserie chicken – Remove the skin before assembling the tacos. Homemade shredded chicken works too.
• Cilantro lime crema – Avocado crema is a good swap.
• Corn Tortilla – I like to use white corn.
• Limes: Use this at the end to infuse more moisture back into the tacos and enhance the flavor.
• Avocado – Make sure it’s ripe and unpeeled.
• Shredded Lettuce: To add a little veg and the pre-shredded is way easier when you’re in a hurry

Topping Ideas

Set them out in different bowls and let everyone add whichever fresh, crunchy, and creamy toppings they want.

How To Make Chicken Tacos With Rotisserie Chicken

With pretty much everything prepped in advance, these chicken tacos are the easiest dinner you can throw together on a weeknight. Scroll to the bottom of the post for the full recipe card.

• Make Cilantro Lime Crema: Add all ingredients to a small food processor and blend until smooth.
• Heat Corn Tortillas: Head a small skillet to medium high heat. Spray cooking spray in the pan. Add corn tortillas, cook for 1 minute, until lightly browned and flip. Repeat on other side. Continue with other tortillas.
• Assemble Tacos: Add 1/4 cup chicken to a prepared tortilla. Top with shredded lettuce, pico, avocado and crema. Finish with a squeeze of lime.

Tips & Variations

It’s easy to transform these rotisserie chicken tacos with tangy buffalo sauce, flour tortillas, and even fluffy rice.

• Swap the protein. Shred my Maple Smoked Turkey or Garlic Herb Roasted Turkey Breast to make these tacos.
• Make chicken burritos. Swap the corn tortillas for flour ones if you want to make easy chicken burritos.
• Add buffalo vibes. Toss the chicken in 1/4-1/2 cup buffalo sauce and prepare the recipe as usual.
• Use leftovers. Shred leftover Chimichurri Chicken, Honey Garlic Chicken, or Garlic Parmesan Chicken instead of regular shredded chicken.
• Watch the heat. Don’t increase the griddle’s temperature when heating the tortillas. The hotter it is, the faster they’ll dry out and split when folded. Using low heat ensures they stay soft and bendy.
• Prepare bowls. Skip the tortillas and serve my Cilantro Lime Rice in serving bowls. Top them with shredded chicken and the rest of the ingredients for a bowl-style dinner.

Serving Suggestions

These simple rotisserie chicken tacos are a hearty weeknight dinner. Serve them on their own or with my Mexican Street Corn Dip or Avocado Corn Salad. My Grilled Mexican Street Corn Salad (Esquites) and Mexican Instant Pot Black Beans are other great options. For something a little more Tex-Mex, try my Bacon Wrapped Stuffed Jalapeños.

Proper Storage

Place the chicken, tortillas, onion-pepper mixture, and toppings in separate containers.

• Fridge: Store the chicken in an airtight container for up to 3 days. The onion-pepper mixture will keep for 4 days.
• Freezer: This is only for the chicken. Place it in a freezer bag for up to 3 months in serving-size portions. Thaw it overnight in the fridge.
• To reheat them: Microwave the chicken and onion-pepper mixture in 20-second increments until warm. Place the tortillas in a griddle over low heat until warm and bendy. Assemble the tacos as usual.

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