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Quick Chicken Tacos

Chicken Tacos Mexican Main Dish Easy Eat: Bon Appétit!

Summary

Shredded rotisserie chicken, half a dozen tortillas, some great salsa, and a few garnishes—great tacos are all about combining a few well-chosen ingredients.

Game plan: Make a batch of Mezcal Salsa Borracha or other rich, smoky salsa before you begin.

by Chris Rochelle

Ingredients

  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 1 pound shredded rotisserie chicken
  • ½ tablespoon ground cumin
  • 6 corn tortillas
  • 1/2 cup salsa (see note)
  • 1 large jalapeño, thinly sliced
  • 2 scallions, thinly sliced
  • Cilantro leaves
  • 1 lime, cut in 6 wedges
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Instructions

  1. 1Warm the oil in a medium skillet or nonstick frying pan over medium-low heat. Add the garlic and cook until it’s fragrant, about 1 minute. Add the shredded chicken, sprinkle in the cumin, and cook until the chicken is heated through, moving the pieces around with a pair of tongs, about 5 minutes. Set aside.
  2. 2Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total.
  3. 3Assemble the tacos: Pile some of the chicken in a warm tortilla, add a spoonful of salsa and sprinkle with the sliced jalapeños, scallions, and cilantro. Finish with a squeeze of lime and serve.

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