Description
These Leftover Rotisserie Chicken Tacos Spring are perfect for an easy dinner or weeknight dinner with vibrant spring vegetables and bright flavors. Enjoy a quick family dinner featuring simple rotisserie chicken recipes and fresh spring tacos.
Ingredients
Scale
- ½ cup restaurant-style salsa
- ½ cup low-sodium chicken broth
- 2 tablespoons taco seasoning
- 1 rotisserie chicken shredded
- 8 medium corn tortillas
- 1 cup shredded red cabbage
- 1 cup shredded cheese
- 1 avocado sliced
- Chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- Heat the salsa, chicken broth, and taco seasoning together in a large saucepan over medium heat until it starts to simmer.
- Stir in the shredded rotisserie chicken and mix until evenly combined.
- Place some of the seasoned chicken onto each tortilla.
- Add shredded cabbage, cheese, sliced avocado, additional salsa, and cilantro on top.
- Finish by squeezing fresh lime juice over each taco before serving.
Notes
- *Flour tortillas also work *Green cabbage or shredded lettuce also works *I used cheddar cheese but any kind will work Store leftover chicken taco meat in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 271Calories
- Sugar: 2g
- Sodium: 513mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 1g + 5g
- Trans Fat: 0.03g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 76mg