Easy Chicken Tacos
We are big time taco lovers over here! We eat them constantly, like these vegetarian black bean burger tacos, which are awesome for a meatless Monday, or when our dinner guests are vegetarian. And these slow cooker mango pork tacos are amazing too, and have so much flavor, but take a little forethought.
Unfortunately, I don’t always give dinner much forethought. I am often a lazy cook. I like short cuts, and using a precooked rotisserie chicken is my go-to meal short cut. I can sauté the chicken in a fry pan with a few spices to kick up the flavor, and have an amazing meal on the table in less than 15 minutes, which in our hectic life is pure gold!
This particular recipe for amping up the rotisserie chicken is our favorite. It is a little sweet from the apple juice, and has some spice to it so you get that sweet heat that is just enough to make you happy, but not so bad your kids revolt and won’t eat dinner.
Of course, adjust the spice levels to fit your family’s preference.
Whether it is Taco Tuesday or not, this meal is sure to be a hit, and is a great addition to the midweek meal line up because it is so darn easy. Everything is premade, or easy to throw together, and most of the ingredients are things you will already have on hand. The exception may be the Gourmet Gardens herbs. But let me tell you they are lifesavers, and I always have them because they keep far better than buying a bunch of cilantro or whatever.
Feel free to substitute some fresh cilantro for the paste, and red chili flakes for the paste if desired.
- approximately 2 cups rotisserie chicken (the breast of 1 rotisserie chicken)
- ¼ cup apple juice concentrate
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- 2 teaspoons red hot sauce (adjust to preference)
- 1 teaspoon Cilantro Paste (Gourmet Gardens)
- ½ teaspoon Red Chili Paste (Gourmet Gardens)
- 6 small flour tortillas
- ½ cup grape tomatoes
- ¾ cup coleslaw cabbage mix (no dressing)
- ¾ cup mozzarella cheese
- Cut the breast off a rotisserie chicken and chunk it up. Put it in a small fry pan and add apple juice concentrate, chili powder, cumin, onion powder, red hot sauce, cilantro paste, and red chili paste. Stir well, and heat to a boil, and combine.
- Using a griddle, or large fry pan over medium heat, heat flour tortillas, and cheese.
- Add chicken to the tortilla, then fold in half, and remove from heat.
- Add cabbage mix, tomatoes, cilantro, avocado, etc. to garnish.
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