Rotisserie Chicken Street Tacos

Serves 4 servings

Prep: 15 minutes • Cook: 10 minutes

GFHPFR

Leftover rotisserie or smoked chicken gets a quick trip across the skillet or Blackstone with warm spices and fresh lime, then gets piled into corn tortillas with crunchy cabbage, pico, avocado, and a cool lime-yogurt sauce. Fast, fresh, and packed with flavor, these tacos turn leftover chicken into a completely different meal in about 15 minutes.

Ingredients

3 cups cooked rotisserie or smoked chicken, chopped or shredded
1 tablespoon olive or avocado oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
2 tablespoons fresh lime juice (about 1 medium lime)
8 small corn tortillas
2 cups shredded cabbage or coleslaw mix
1 cup pico de gallo
1 avocado, sliced or diced
1/2 cup plain Greek yogurt
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro, optional

Instructions

Heat the oil in a skillet or on the Blackstone over medium-high heat.
Add the chicken, cumin, smoked paprika, garlic powder, chili powder, and 2 tablespoons lime juice and cook for 3 to 5 minutes, until hot and lightly browned.
Mix the Greek yogurt with 1 tablespoon lime juice.
Warm the tortillas and fill with chicken, cabbage, pico de gallo, avocado, and lime-yogurt sauce.
Finish with cilantro and an extra squeeze of lime if desired.

Notes & Tips

Smoked chicken adds another layer of flavor and works especially well with the lime and avocado.
On the Blackstone, spread the chicken into a thin layer and let it sit briefly before stirring to develop a few crispy browned edges.
For more heat, add sliced jalapeño, hot sauce, or a pinch of cayenne.
For an even faster meal, use bagged coleslaw mix and prepared pico de gallo.
Verify that the corn tortillas and packaged seasonings are certified gluten-free if needed.
Keep the chicken and toppings separate when storing leftovers and assemble the tacos just before serving.

Nutrition: 425 cal • 37g protein • 16g fat • 37g carbs