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Rotisserie Chicken Tacos With Avocado Cream - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Rotisserie chicken: 1 whole chicken, shredded (about 4 cups)
  • Taco seasoning: 1 to 1 1/2 tablespoons (store-bought or homemade)
  • Chicken broth or water: 1/3 cup (for reheating and seasoning the chicken)
  • Olive oil or neutral oil: 1 tablespoon
  • Tortillas: 10–12 small corn or flour tortillas
  • Red onion: 1/2 small, finely diced
  • Fresh cilantro: 1/2 cup, chopped
  • Cotija or queso fresco (optional): 1/2 cup, crumbled
  • Lime: 2, cut into wedges
  • Avocados: 2 ripe
  • Greek yogurt or sour cream: 1/2 cup
  • Lime juice: 2–3 tablespoons (about 1–2 limes)
  • Garlic: 1 small clove, minced
  • Jalapeño (optional): 1/2, seeded and chopped
  • Fresh cilantro: 2 tablespoons, chopped
  • Kosher salt: 1/2 teaspoon, plus more to taste
  • Water: 1–3 tablespoons, to thin as needed
  • Shredded cabbage or lettuce
  • Pico de gallo or diced tomatoes
  • Pickled red onions
  • Hot sauce or chili flakes
  • Radishes, thinly sliced

Method
 

  1. Shred the chicken: Remove skin if you prefer, then pull the meat into bite-sized pieces. Include a little dark meat for extra flavor.
  2. Season and reheat: Warm oil in a skillet over medium heat. Add chicken, taco seasoning, and broth. Stir until hot and juicy, 3–5 minutes. Taste and adjust salt or seasoning.
  3. Make the avocado cream: In a food processor or bowl, blend avocados, yogurt, lime juice, garlic, jalapeño, cilantro, and salt. Add water a tablespoon at a time until smooth and spoonable.
  4. Warm the tortillas: Heat a dry skillet over medium-high. Warm each tortilla 20–30 seconds per side until soft and lightly charred. Keep them wrapped in a clean towel.
  5. Prep toppings: Dice red onion, chop cilantro, and get lime wedges ready. Crumble cheese if using.
  6. Assemble: Spread a spoonful of avocado cream on each tortilla. Add chicken, then top with onion, cilantro, cheese, and a squeeze of lime. Finish with hot sauce if you like.
  7. Serve right away: Tacos are best when the tortillas are warm and the chicken is juicy.