Chicken Tacos

Real Simple
Chicken TacosRecipe
Photo: Gemma Comas
Makes 4 servings


+ Add To Shopping List
1 store-bought rotisserie chicken
2 cups store-bought red or green salsa
8 taco shells
1 cup (4 ounces) grated Cheddar or Monterey Jack cheese
8 sprigs fresh cilantro (optional)
1/2 cup sour cream
1 avocado, chopped
1 lime, quartered


Prep: 20 Minutes

Remove the meat from the chicken and shred. Heat the salsa in a skillet over medium heat. Add the chicken and heat until warmed through. Fill the taco shells with the chicken mixture and top with the cheese and cilantro (if using). Serve with the sour cream, avocado, and lime wedges on the side.

Tip: You can use soft corn or flour tortillas instead of crisp taco shells, or leftover roast beef or pork in place of chicken.

Created date

November 2005

Nutritional Information

Calcium 340.15 mg
Calories 663.04
Caloriesfromfat 52 %
Carbohydrate 30.58 g
Cholesterol 158.39 mg
Fat 38.64 g
Fiber 7.43 g
Iron 3.32 mg
Protein 50.59 mg
Satfat 14.34 g
Sodium 1180.98 mg