Name: Rotisserie Chicken Tacos with Cabbage Slaw and Chipotle Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 rotisserie chicken (shredded); 1/2 cup chicken broth; 1/2 cup salsa; 2 tbsp tomato paste; 2 tbsp chipotle in adobo sauce (from canned chipotles in adobo); 2 1/2 tsp chili powder; 1 1/2 tsp cumin; 1/2 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp salt; 1/4 cup Greek yogurt; 1 tbsp lime juice (or more to taste); 1/2 tsp honey; 1/4 tsp cumin; 1/4 tsp salt; 2 cups cabbage; 3 tbsp cilantro (torn); 8 corn tortillas; 1 avocado

Jump to Recipe

Introduction

These rotisserie chicken tacos are a quick and flavorful way to enjoy tender, shredded chicken with a smoky chipotle sauce and a refreshing cabbage slaw. Perfect for a weeknight dinner or casual gathering, they come together easily with simple ingredients.

A single toasted yellow corn tortilla with charred edges sits flat on a white marbled surface, forming the base layer. On top, there is a thick layer of shredded reddish-orange chicken, followed by a scoop of creamy coleslaw made from thin strips of white and purple cabbage mixed with small bits of carrot and fresh green cilantro. Thin slices of fresh green avocado are arranged on one side, and a spoonful of white sour cream with a small cilantro leaf rests on the coleslaw. A bright green lime wedge is placed on the right edge of the tortilla. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 rotisserie chicken (shredded)
1/2 cup chicken broth
1/2 cup salsa
2 tbsp tomato paste
2 tbsp chipotle in adobo sauce (from canned chipotles in adobo)
2 1/2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 cup Greek yogurt
1 tbsp lime juice (or more to taste)
1/2 tsp honey
1/4 tsp cumin
1/4 tsp salt
2 cups cabbage
3 tbsp cilantro (torn)
8 corn tortillas
1 avocado

Instructions

Step 1: Start by making the slaw. Whisk together the Greek yogurt, lime juice, honey, cumin, and salt in a bowl. Stir in the cabbage and cilantro, then set aside.
Step 2: Remove the chicken from the bones and place it in a large bowl. Use two forks or an electric mixer to shred the chicken finely.
Step 3: In a large skillet, combine the chicken broth, salsa, tomato paste, chipotle in adobo sauce, chili powder, cumin, garlic powder, onion powder, and salt. Whisk to combine and bring the sauce to a simmer over medium-low heat. Let it simmer for 2-4 minutes until the sauce thickens slightly. Fold in the shredded chicken and heat through.
Step 4: Heat the corn tortillas by charring them over a gas stove flame or warming them in a dry skillet until pliable and slightly toasted.
Step 5: Assemble the tacos by placing a generous amount of shredded chicken on each tortilla. Top with a spoonful of cabbage slaw and slices of avocado. Add any additional toppings you like, then serve immediately.

Tips & Variations

Swap Greek yogurt with sour cream or mayonnaise for a different slaw flavor and texture.
Use flour tortillas if you prefer a softer shell, though corn tortillas add authentic flavor.
Add pickled onions or fresh jalapeño slices for extra tang and heat.
For a vegetarian twist, substitute the chicken with grilled mushrooms or roasted cauliflower.

Storage

Store any leftover shredded chicken mixture and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet over low heat with a splash of broth to keep it moist. The slaw is best served cold and can be refreshed with a squeeze of lime before serving.

How to Serve

Two grilled corn tortillas with slight charring around edges lie on a white marbled surface. Each tortilla is topped with four layers: the first layer is light green avocado slices placed bottom left; the second layer is reddish shredded meat covering most of the tortilla; the third layer is a creamy coleslaw with white and purple cabbage, carrot strips, and chopped green herbs scattered on top; the final layer includes a dollop of white sour cream and a bright green lime wedge tucked inside each tortilla. Small bits of green herbs are sprinkled throughout the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos ahead of time?

You can shred the chicken and prepare the sauce a day in advance, storing them separately. Assemble the tacos just before serving to keep tortillas from getting soggy.

What if I don’t have chipotle in adobo sauce?

If chipotle in adobo is unavailable, substitute with smoked paprika and a small amount of cayenne pepper for smoky heat, or use a chipotle chili powder if you have it.