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Rotisserie Chicken Tacos with Cabbage Slaw and Chipotle Sauce Recipe

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★★★★★

4.6 from 600 reviews

These Rotisserie Chicken Tacos are a quick and flavorful meal featuring shredded rotisserie chicken simmered in a smoky chipotle sauce, topped with a tangy cabbage slaw made from Greek yogurt, lime juice, and cilantro. Perfect for an easy weeknight dinner, these tacos combine bold Mexican-inspired spices with fresh toppings served on warm corn tortillas.

Ingredients

Scale

Chicken and Sauce

  • 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

Cabbage Slaw

  • 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)

To Assemble

  • 8 corn tortillas
  • 1 avocado

Instructions

  1. Make the Cabbage Slaw: In a bowl, whisk together Greek yogurt, lime juice, honey, cumin, and salt until smooth. Stir in the cabbage and torn cilantro leaves thoroughly to coat. Set the slaw aside to let the flavors meld while you prepare the chicken.
  2. Shred the Chicken: Remove the rotisserie chicken from the bones and place the meat in a large mixing bowl. Use two forks or an electric mixer on low speed to shred the chicken into bite-sized pieces evenly.
  3. Prepare the Sauce and Simmer: In a large skillet over medium-low heat, combine chicken broth, salsa, tomato paste, chipotle in adobo sauce, chili powder, cumin, garlic powder, onion powder, and salt. Whisk everything together and bring the mixture to a gentle simmer. Cook for 2 to 4 minutes, allowing the sauce to reduce slightly and thicken.
  4. Combine Chicken and Sauce: Fold the shredded chicken into the skillet with the simmered sauce, ensuring all pieces are evenly coated. Heat through for another minute or two until the chicken is hot and flavorful.
  5. Heat and Char the Tortillas: Warm the corn tortillas by charring them briefly over a gas stove flame or heating them in a dry skillet until pliable and slightly toasted to enhance flavor and texture.
  6. Assemble the Tacos: Spoon a generous amount of the chipotle chicken onto each tortilla, then top with a spoonful of the prepared cabbage slaw. Add slices of fresh avocado and any additional desired toppings such as extra cilantro, lime wedges, or cheese.
  7. Serve and Enjoy: Serve the tacos immediately while warm for the best texture and flavor experience.

Notes

  • You can adjust the amount of chipotle in adobo sauce depending on your preferred spice level.
  • If you don’t have a gas stove, heating tortillas in a skillet or oven works equally well.
  • Leftover slaw can be refrigerated for up to 2 days but is best fresh.
  • For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
  • Adding fresh lime juice just before serving brightens the flavors beautifully.

Keywords: rotisserie chicken tacos, chipotle chicken, easy chicken tacos, Mexican tacos, shredded chicken tacos, cottage cheese slaw, spicy chicken tacos

Find it online: https://amayaharis.com/rotisserie-chicken-tacos-with-cabbage-slaw-and-chipotle-sauce-recipe/