Zesty Rotisserie Chicken Tacos with Lime Crema
Equipment
- Skillet or sauté pan To warm and season the shredded chicken. A nonstick pan works well, but a cast iron skillet gives a nice texture to the chicken.
- Mixing bowl For whipping up the lime crema.
- Tongs or spatula For flipping tortillas and stirring chicken.
- Optional A microwave or stovetop to warm tortillas—if you have a tortilla warmer, even better!
Ingredients
- 2 cups shredded rotisserie chicken leftover rotisserie chicken works great here
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1 lime
- 8 small corn or flour tortillas
- 1/2 cup shredded red cabbage
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced red onion
- 1 avocado sliced
- Crumbled queso fresco or shredded cheddar optional
For the lime crema
- 1/2 cup sour cream or Greek yogurt
- Zest and juice of 1 lime
- 1/2 teaspoon honey
- Salt to taste
Instructions
Season the Chicken
- In a skillet over medium heat, add olive oil. Toss in shredded rotisserie chicken and season with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Add lime juice and cook for 5–6 minutes, stirring occasionally, until heated through and fragrant.
Make the Lime Crema
- While the chicken warms, mix sour cream (or Greek yogurt), lime zest and juice, honey, and a pinch of salt in a small bowl until smooth.
Warm the Tortillas
- Heat tortillas in a dry skillet for about 30 seconds per side, or microwave them for 20 seconds wrapped in a damp paper towel to keep them soft.
Assemble the Tacos
- Spoon seasoned chicken into tortillas. Top with shredded cabbage, cilantro, diced red onion, and avocado slices. Drizzle with lime crema and sprinkle queso fresco or cheddar if you like.
Serve and Enjoy
- Serve immediately with lime wedges on the side and maybe a cold drink in hand.