Description
A quick and easy weeknight dinner featuring rotisserie chicken breasts that are smashed flat, seasoned, and seared until crispy, then served in warm tortillas with classic taco toppings.
Ingredients
Scale
- 2 large rotisserie chicken breasts (about 3 cups meat, skin removed for extra crispiness)
- 2 tablespoons avocado oil or light olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt (or to taste)
- Generous crack of black pepper
- 8 small (6-inch) flour tortillas
- 1 cup shredded Mexican cheese blend (Cheddar and Monterey Jack)
- 1 can (4.5 oz) diced tomatoes and green chiles
- 1 cup finely shredded lettuce (iceberg or romaine)
- 1/2 cup sour cream
- Lime wedges for serving
- Optional: Chopped fresh cilantro, sliced avocado or guacamole, fresh or pickled jalapeños
Instructions
- Prep the chicken: Pull meat off rotisserie chicken breasts and place whole breast pieces on a plate or cutting board.
- Smash the chicken: Using a meat mallet or the bottom of a heavy skillet, gently press each chicken breast to flatten it to about 1/2 inch thick.
- Season: In a medium bowl, mix chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Toss the flattened chicken in the spice mix to coat both sides.
- Sear: Heat a large skillet (cast iron or stainless steel) over medium-high heat. Add avocado oil. Once shimmering, add chicken in a single layer without overcrowding.
- Cook first side: Cook undisturbed for 4-5 minutes until a golden-brown crust forms and edges curl.
- Flip and finish: Flip chicken and cook for another 3-4 minutes until the other side is crispy and chicken is heated through.
- Warm tortillas: Warm tortillas in a dry skillet for 30 seconds per side or microwave with a damp paper towel for 30 seconds.
- Assemble: Place crispy chicken in warm tortillas. Top with cheese, diced tomatoes and green chiles, shredded lettuce, sour cream, and a squeeze of fresh lime juice.
- Serve immediately while hot and crispy.
Notes
Do not crowd the pan to ensure the chicken crisps rather than steams. Pat the chicken dry before smashing to remove excess moisture. If spices burn, lower heat to medium. For a vegetarian version, substitute chicken with mashed potatoes or black beans. For gluten-free, use corn tortillas.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 2
- Sodium: 650
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 2
- Protein: 22
Keywords: crispy smashed chicken tacos, rotisserie chicken recipes, easy weeknight dinner, family favorite tacos, quick meals, kid-friendly dinner