This is my favorite chicken taco recipe for so many great reasons. It’s simple and quick to prepare and doesn’t require many ingredients. It’s also super easy to customize with your own toppings and tortilla options. You can use this chicken in corn or flour tortillas. In the picture above I used corn tortillas that I fried in a little oil to make my own homemade crispy shells. You can also roll up the chicken in a tortilla and bake for easy homemade taquitos or use the leftover chicken in a salad for lunch the next day! I hope you guys give this recipe a try on your next taco tuesday! ( or any night of the week because there is never a bad day for tacos. Am I right?)
Easy Weeknight Chicken Tacos
These chicken tacos take less than 3o minutes to make and are packed full of flavor. It's the perfect recipe for busy nights when you have no time to think about dinner.
- 1 Rotisserie Chicken
- 1 White or Yellow Onion
- 2 tsp Minced Garlic
- 1 tbsp Olive or Vegetable Oil
- 2 tsp Cumin
- 2 tsp Oregano
- 1 tbsp Chili Powder
- 2 tbsp Tomato Paste
- 1 cup Chicken Broth
- Corn or Flour Tortillas
- Sour Cream
- Shredded Cheese
- Chopped Tomatoes
- Sliced Avocados
Remove meat from the chicken and shred. Set Aside.
Dice the onion and saute in the oil on medium heat for 3 to 4 minutes or until the onion is translucent. Add the garlic and saute for an additional minute.
Add the tomato paste, seasonings, and chicken broth to the diced onions and garlic. Stir regularly on medium heat for 3 to 5 minutes until a sauce forms.
Add the shredded chicken into the sauce mixture and stir until all the chicken is coated. Optional: Season with additional salt and pepper to taste.
Add chicken mixture to your favorite tortillas and add whatever toppings you choose. Enjoy!