Description
This smokey rotisserie chicken tacos recipe with chunky salsa, creamy avocado, and pico de gallo is a great 30 minute dinner idea
Ingredients
Scale
Shredded Chicken:
- 1 tablespoon avocado oil
- 3 garlic cloves, minced
- 3 cups shredded rotisserie chicken (or cooked chicken breasts)
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1/2 tablespoon cumin
- 1 teaspoon garlic powder
- 1 cup your favorite chunky salsa
- 1/4 cup water
Other Ingredients:
- Fresh Pico de Gallo
- Corn Tortillas
- 1/3 cup crumbled queso fresco
- 1 avocado, sliced
- optional: jalapenos, shredded lettuce, sour cream, etc
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Instructions
Shredded Chicken:
- Heat a skillet to medium-high heat.
- Add avccado oil and minced garlic to pan. Saute for 30 seconds, stirring the entire time.Â
- Immediately add in shredded chicken, chili powder, smoked paprika, cumin and garlic powder. Stir with the garlic and cook for 2-3minutes.
- Next, add in salsa and water. Stir to combine and cook an additional 2-3 minutes.
Chicken Tacos:
- Heat a small skillet to medium heat. Spray pan with cooking spray. Add tortilla to the pan and cook 1-2 minute per side. Remove and set aside.
- Assemble Tacos: to a corn tortilla add shredded chicken, pico de Gallo, queso fresco and avocado slices. Garnish with anything else you like and serve.
Nutrition
- Serving Size: 1/3 cup shredded chicken per taco
- Calories: 120
- Sugar: 4 g
- Sodium: 83 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 0 mg
