Rotisserie Chicken Street Tacos Food

ROTISSERIE CHICKEN STREET TACOS

Steps:

• Remove a 1 1/2 cup of Rotisserie chicken and shred, set aside.
• Cut the yellow and red bell peppers, set aside.
• Slice the onions and set aside.
• Slice the jalapeños and set aside.
• Warm the tortillas for about a minute a side in a large skillet over medium-low heat.
• Place the tortilla on a plate and top with shredded chicken, yellow and red peppers, onions, jalapeños, and cheese.
• Serve.

ROTISSERIE CHICKEN TACOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
• Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
• Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
• Warm taco shells in the preheated oven for 3 to 5 minutes.
• Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.

PULLED CHICKEN TACOS WITH SEASONED TACO SHELLS

Steps:

• Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping
• Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.
• Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes.
• Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.
• Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.

EASY CHICKEN SOFT TACOS (ROTISSERIE CHICKEN)

Steps:

• Remove skin and bones from chicken and discard.
• Tear chicken into bite-sized pieces.
• Place in a medium skillet with salsa verde and seasoning.
• Cook over medium heat for 5 minutes or until warmed.
• Spoon chicken into heated tortillas and top with beans and cheese.
• Serve with additional toppings if desired. (sour cream, cilantro, tomato, guacamole).

QUICK AND EASY ROTISSERIE CHICKEN TACOS

Steps:

• In a large heavy bottom saucepan, heat the olive oil over medium-low heat. Add the garlic and cook for 1 minute, then add the chili powder, cumin, paprika, onion powder, salt and pepper, stirring to combine.
• Add the chicken and stir to coat with the spice mixture. If needed, add 2-3 tablespoons of water to help distribute everything evenly. Remove from the heat and stir in the salsa.
• Serve tacos on warm tortillas with your favorite toppings! I highly recommend adding a spritz of fresh squeezed lime juice at the end.
• Optional Toppings: avocado, cilantro, white onions, red onions, shredded red or green cabbage, fresh squeezed lime juice, jalapenos (the site won't let me put this in ingredients).