Rotisserie Chicken Tacos Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
611 kcal
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Course
Dinner
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Cuisine
North American
Rotisserie Chicken Tacos Recipe
Description
This recipe prepares tender rotisserie chicken by mixing it with finely chopped chicken skin and broiling until crisp spots develop, enhancing flavor and texture. While the chicken broils, pineapple salsa is prepared by combining diced fresh pineapple, red onion, cilantro, lime juice, and jalapeño for a vibrant, sweet-spicy topping.
Guacamole is made simply with avocado, minced garlic, fresh lime juice, and sea salt to bring creaminess and subtle tang. Corn tortillas are warmed in a pan to create pliable bases.
Building the tacos involves layering guacamole, crispy chicken mixture, and pineapple salsa on the warm tortillas, resulting in a balanced bite combining savory, tangy, creamy, and fresh elements.
The inclusion of chicken skin boosts flavor and moisture, but can be omitted for a lighter version.
Ingredients
The Pineapple Salsa
- 2 cups pineapple diced fresh
- 2 tablespoons red onion finely minced
- 2 tablespoons cilantro chopped, fresh
- lime juice from ½ a lime
- ½ jalapeno pepper finely minced, or serrano pepper
The Guacamole
- 2 large avocado
- lime juice from half lime
- 1 clove garlic finely minced
- salt to taste, sea salt
The Carnitas
- 4 cups chicken shredded rotisserie
- ½ cup chicken skin see notes, finely chopped
- 12 corn tortillas
Instructions
- Place the oven rack in the top ⅓ of your oven and then preheat your oven to broil. Mix the pineapple salsa ingredients together in a medium-sized bowl.
- In a second medium-sized bowl mix all the guacamole ingredients.
- Mix the shredded rotisserie chicken with the chicken skin together on a baking sheet. Broil in your oven for 10 minutes, or until the chicken is crispy and brown in many spots, mixing halfway through.
- While the chicken is broiling, warm the tortillas in a frying pan.
- To serve, pile some guacamole on a warmed tortilla, top with the rotisserie chicken and the pineapple salsa. Serve immediately.
Notes
- Chopping and including chicken skin before broiling adds flavor and prevents the chicken from drying out.
- If calorie content is a concern, omit the chicken skin and broil just the shredded chicken.
- Use fresh pineapple for the salsa to maximize sweetness and texture.
- Warm tortillas in a pan to keep them soft and pliable for tacos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Serving | 3 tacos (¼ of the recipe) | |
| Calories | 611kcal | 31% |
| Carbohydrates | 56g | 19% |
| Protein | 42g | 84% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 105mg | 35% |
| Sodium | 158mg | 7% |
| Potassium | 1065mg | 23% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 53mg | 59% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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