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Photo: Gemma Comas Photo by: Photo: Gemma Comas

Chicken Tacos

Real Simple DECEMBER 2005

  • Yield: Makes 4 servings
  • Prep time: 20 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 340.15mg
  • Calories: 663.04
  • Calories from fat: 52%
  • Carbohydrate: 30.58g
  • Cholesterol: 158.39mg
  • Fat: 38.64g
  • Fiber: 7.43g
  • Iron: 3.32mg
  • Protein: 50.59mg
  • Saturated fat: 14.34g
  • Sodium: 1180.98mg

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Chicken Tacos Recipe