Rotisserie Chicken Tacos
You THINK you’ve had chicken tacos and then you try THESE chicken tacos. You’ll never make them another way again!!
This makes about 5 servings.
NOTES My salsa was pretty “liquid-y” so I halved the water amount. I also didn’t have coriander on hand, so I omitted. Lastly, I didn’t use soft tortillas, I opted to use the “Stand and Stuff” hard shells to make everything easier.
*If you want to watch the video of this being made, this recipe starts at the 7:43 mark.
These rotisserie chicken tacos were a HUGE hit!
Ingredients
2 cups salsa
1 cup water
2 tablespoons tomato paste
1/2 tsp coriander
1 tsp chili powder
1 tsp ground cumin
1 small rotisserie chicken, meat removed from the bones (you’ll want about 1 1/2 pounds of picked chicken meat)
6 tablespoons vegetable oil
12 white or yellow 6” corn tortillas
8 oz pepper jack cheese, shredded
4 cups shredded iceberg lettuce
8 oz Monterey jack cheese, shredded
Here’s how to make it
Find full recipe at afamilyfeast.com
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