These gluten free rotisserie chicken tacos are the perfect way to use up chicken leftovers!
They’re easy, quick, and customizable for a healthy, family dinner idea! Simple ingredients like shredded chicken, pickled onions, and Valentina hot sauce make this dish irresistible.
Rotisserie Chicken Tacos
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I never had a real taco until 2015 at a chain restaurant. My world opened up that day.
Then I tried “street tacos” in Southern California during our first ever Disney trip and boom – I was hooked. There was no other way to have tacos.
I grew up with tacos being ground beef with a store bought mix with cheddar cheese and salsa. I was never a big fan and I couldn’t understand why people always said they loved tacos.
Then I realized, I wasn’t having real tacos.
Now tacos are something that I could legit live off of.
They’re so easy! You can add whatever you want and have a new flavor or style of taco every single day.
Chicken Taco Toppings
There are so many different toppings available for chicken tacos.
Seriously, you can make a different taco every meal.
With this simple recipe I used the following:
- Pickled red onions (click for the recipe)
- Red bell pepper
- Leftover rotisserie chicken
- Mexican hot sauce (my favorite is Valentina)
What chicken works best for tacos
I am using leftover rotisserie chicken, but you can use:
- Grilled chicken (grilled chicken tacos are always a win)
- Baked Chicken
- Chicken shredded in the crockpot
The store-bought chicken I bought was seasoned with salt and pepper but you can roast your own as well with flavors such as chili, cumin, lemon, etc. One of the stores I shop at has a BBQ roasted chicken and I am so tempted to make BBQ chicken tacos.
You can do whatever you want to the chicken to add whatever flavor you’re craving.
I prefer using chicken breast, but chicken thighs are also great for chicken tacos!
How to make easy chicken tacos
For this recipe, I used store bought corn tortillas and gave them a little color by warming them up on a cast iron skillet.
However, you can use this recipe to make homemade gluten free tortillas (aka corn tortillas).
Tip: have the tacos sit up like in the photos, I used these taco stands.
The amount of meat used in these chicken tacos depends on the size of the rotisserie chicken. I used half a chicken in mine as I was using leftovers. The meat I was able to pull was about the size of two small chicken breasts.
Note: I have Cojita cheese as an optional topping. Cojita isn’t easy to come across in the area I live in (I have never seen it) so I topped it with some feta and it was delicious. Use what you have and make it work for you and your family’s situation.
Don’t forget to save this recipe by clicking the pin it button at the top (and bottom) of the post!
Rotisserie Chicken Tacos
- 5 corn tortillas
- 2 cooked chicken breasts shredded (half of the rotisserie chicken)
- 1 cup pickled onion
- 1/2 cup cilantro
- 1 red bell pepper
- 1 avocado diced
- 2 tbsps Mexican hot sauce I use Valentina
- cojita cheese optional
- Layout the corn tortillas on a sheet pan on taco stands (see note below).Optional: If you want to char/brown them heat them up on a cast iron pan over medium-high heat for a minute or two on each side.
- Since all the ingredients are either already cut up or pre cooked (like the chicken) all you have to do is arrange the taco to your liking. It's that easy, it seriously only takes 5 minutes to have everything good to go for your whole family.