Rotisserie Chicken Tacos

Rotisserie Chicken Tacos

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These rotisserie chicken tacos are perfect for a weeknight taco recipe.

I served that gorgeous cucumber cabbage slaw I posted the other day with tacos. Instead of cooking raw chicken, I picked up a plain rotisserie chicken from the grocery store. I served it with the slaw, a simple avocado sauce (using the rest of the sour cream I bought for the stroganoff!), and roasted potatoes. The potatoes were made using leftover baked potatoes from the recipe I shared on Exploring Vegan, and you can find my vegan chili stuffed baked potato recipe here! I’ve found that I love baking a few additional potatoes and chucking them in the fridge for a side dish later in the week.

Rotisserie Chicken Tacos Recipe

It may seem like a lot, but I found it still comes together relatively quickly. Many of the ingredients are used multiple times across each component of the meal. You can also pick and choose what you make with it. Don’t feel like fussing with a sauce? Serve it with diced avocado instead. You could also skip the slaw if you’re tight on time. These rotisserie chicken tacos make for a really versatile dinner that I think you’ll love.

Here’s how I save time with these tacos:

  • Start with a rotisserie chicken. As the name implies, but seriously, using cooked chicken is a great shortcut and makes taco night just a little less fussy. The bonus is that you can use the chicken carcass to make homemade stock!
  • Use store-bought salsa verde or tomato salsa. Your favorite salsa will help add a lot of flavor to the chicken. I use Mrs. Renfro’s hot green salsa, but your favorite mild or spicy salsa will work well here!
  • Use up leftover baked potatoes! One of my newfound favorite things to do is make extra baked potatoes. I refrigerate them, and when I want a quick side dish, I cube them and roast them for 15 minutes. It’s super handy and makes for a really tasty potato side dish. You can use raw potatoes too, but you’ll need to increase the cooking time.
  • Bagged shredded cabbage! I hate shredding cabbage, so this always saves me time.
Rotisserie Chicken Taco

How to make these rotisserie chicken tacos:

This recipe is four main components: the chicken, the potatoes, the slaw, and the avocado sauce. You can go all in and make everything exactly the way I did. If you don’t feel like making all the bells and whistles, you could skip the avocado sauce and serve the tacos with diced avocado instead. Don’t feel like fussing with the slaw? Skip it! Serve it with grated cheese or cotija and minced red onion instead.

  • The chicken: Make the chicken by shredding the rotisserie chicken. Fry it up with onion, spices, and salsa verde. Add some water and simmer the chicken as you prepare the rest of the taco ingredients.
  • The potatoes: Dice up the potatoes, toss with oil and spices, and roast them as you finish up the remaining toppings.
  • The slaw: This part requires the most dicing and slicing. Combine the vegetables in a bowl and whisk the sauce ingredients together in another. Pour the dressing over the veggies and transfer to the refrigerator. Ideally, you’d refrigerate the slaw for 30 minutes, but you can pull it from the fridge as soon as you’re ready to eat, regardless of how long it’s been in the fridge!
  • The avocado sauce: The sauce is just a handful of ingredients blitzed in a food processor until smooth. If you don’t want to break out the processor, don’t! Just mash everything up; just be mindful that it won’t be super smooth, but that’s okay!

Once you’re ready to eat, just warm up a few corn or flour tortillas and dig in!

Rotisserie Chicken Tacos Recipe

Rotisserie Chicken Tacos

These rotisserie chicken tacos are perfect for a weeknight taco recipe.
4.50 from 14 votes
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Cook Time: 1 hour
Total Time: 1 hour
Servings: 6 2 tacos each and a portion of potatoes
Calories: 638kcal




  • 1 teaspoon neutral oil
  • 1 plain rotisserie chicken, meat picked from the bones and torn into bite-sized pieces; make sure you save the carcass for stock!
  • ½ small red onion, peeled and sliced; you’ll use the other half in the slaw!
  • 1 tablespoon chili powder
  • 1 tablespoon cumin powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ cup salsa verde
  • ¼ cup water, plus more as needed
  • Salt, if needed


Cucumber Cabbage Slaw:

  • 10 ounces shredded red cabbage
  • 1 English cucumber, thinly sliced
  • 1 small jalapeño, peeled and minced
  • cup loosely packed cilantro, minced
  • ½ small red onion, peeled and thinly sliced
  • 4 tablespoons mayonnaise
  • 1 grapefruit, juiced
  • 2 teaspoons sugar, plus more to taste
  • 1 teaspoon chili powder
  • Salt to taste

Avocado sauce:

  • 1 large avocado, peeled and pitted
  • cup sour cream
  • 1–2 limes, juiced; use 1 lime if you don’t want it so tangy!
  • ½ cup loosely packed cilantro
  • 1–2 tablespoons water, plus more as needed
  • Salt

For serving:

  • 12 small flour or corn tortillas


Make the chicken:

  • Preheat the oven to 400ºF.
  • Heat the oil in a skillet over medium heat. Add the chicken and red onion and cook for 2–3 minutes. Add the chili powder, cumin, paprika, and garlic powder, and cook for 2 minutes until fragrant.
  • Pour in the salsa and water and bring to a boil. Reduce heat to low and simmer as you prepare the rest of the recipe. Taste and add salt, if needed. Add more water as needed if the chicken begins to stick as it simmers.

Make the potatoes:

  • Toss the cubed potatoes on a baking sheet with the oil and spices. Season with salt and transfer to the oven for 15 minutes until they begin to crisp up around the edges. Remove from the oven and juice the lime over the potatoes if you like. Keep warm. Note: If using raw potatoes, roast for 35–40 minutes instead.

Make the slaw:

  • Gather the cabbage, cucumber, jalapeño, cilantro, and red onion in a large bowl. Sprinkle with a pinch of salt and set aside.
  • In a small bowl, whisk together the mayonnaise, grapefruit juice, sugar, chili powder, and a big pinch of salt. Taste and adjust the seasonings as needed.
  • Pour the dressing over the vegetables and toss to combine. Taste and adjust the seasonings to your preference. Transfer to the refrigerator for 30 minutes.

Make the avocado sauce:

  • Combine the avocado, sour cream, lime juice, and cilantro in a food processor and pulse until smooth. Add water, starting with 1–2 tablespoons–and pulse until smooth. Add more water until the sauce reaches a drizzling consistency. Taste and add salt. Note: if you don’t want to break out the food processor, you can mash the avocado and mince the cilantro. Simply mash all of the ingredients together with a fork until mostly smooth.

To serve:

  • Warm up the tortillas and pile the chicken on each tortilla. Drizzle with the avocado sauce and add a spoonful of slaw on top. Serve with the warm potatoes on the side. Enjoy!


Calories: 638kcal | Carbohydrates: 55g | Protein: 37g | Fat: 31g | Sodium: 914mg | Fiber: 8g | Sugar: 8g | Vitamin C: 36mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

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