Rotisserie chicken tacos on a plate, surrounded by fixings.
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5 from 9 votes

Quick and Easy Rotisserie Chicken Tacos

If you're looking for a fast, easy weeknight meal, these rotisserie chicken tacos are the perfect option!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: rotisserie chicken tacos
Servings: 12 tacos
Calories: 160kcal
Author: Jennifer Farley


  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 cups (1 pound) shredded rotisserie chicken (discard skin)
  • 1/2 cup salsa
  • 10-12 warm tortillas (corn or flour tortillas will work)
  • Optional toppings: jalapeƱos, avocado, cilantro, shredded red cabbage, fresh squeezed lime juice


  • In a large heavy bottom saucepan, heat the olive oil over medium-low heat. Add the garlic and cook for 1 minute, then add the chili powder, cumin, paprika, onion powder, salt and pepper, stirring to combine.
  • Add the chicken and stir to coat with the spice mixture. If needed, add 2-3 tablespoons of water to help distribute everything evenly. Remove from the heat and stir in the salsa.
  • Serve tacos on warm tortillas with your favorite toppings! I highly recommend adding a spritz of fresh squeezed lime juice at the end.



I used almost an entire chicken, including both the white and dark meat. If you prefer to use only white meat, aim to cut the recipe in half. You can substitute boneless skinless chicken breasts for the rotisserie chicken. Poach them in lightly simmering water for 20-30 minutes until cooked through, then shred with a fork.


Calories: 160kcal | Carbohydrates: 14g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 374mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 0.7mg | Calcium: 38mg | Iron: 1.5mg