Chicken Tacos

Chicken Tacos

I have to confess. I’m not the biggest taco fan on the block. I don’t dislike them. I just like a lot of other foods a lot more. My family however, are definitely fans. So tacos make the menu once in a while, always of the beef variety. When I stumbled on a chicken taco recipe recently though, I was inspired to bring something different to taco night.

These were a big hit! Tasty and pleasantly spicy and much lighter tasting than their beef cousins. I served them with both soft tortillas and hard taco shells and wide variety of toppings (honestly, I think the toppings are really my favourite part of tacos).

I think part of the reason I don’t like tacos as much is because of how impossible they are to eat and keep them in one piece. Maybe it’s just me and I’m not eating them right :) Nevertheless, I prefer to make mine into a salad (since it’s all going to end up that way anyway when I eat it anyway). I line a plate with shredded lettuce and throw the chicken or beef on top, with crumbled taco shells and assorted toppings and finish off with a big old dollop of sour cream. Works for me.

Either way you like them though, I think you’ll find the chicken version a pleasant and tasty change from the ordinary!

Chicken Tacos

Chicken TacosSummary: This can also be made as a chicken taco salad. Simply line a plate with shredded lettuce. Top with chicken mixture, taco shells broken into pieces and the toppings of your choice. This is also a great recipe to use up left-over chicken!


  • 1 rotisserie chicken or 3-4 chicken breasts, cooked
  • 1-2 tsp. vegetable or canola oil
  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • 1 cup tomato sauce
  • 1/2 cup water
  • 1/2 cup of your favourite salsa
  • 1 Tbsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. salt or seasoned salt
  • Hot sauce (tabasco etc), to taste or a pinch of cayenne pepper
  • Topping Suggestions:
  • Shredded iceburg lettuce
  • Chopped tomatoes
  • Shredded cheddar cheese
  • Diced jalapeno pepper
  • Sour cream
  • Salsa and/or taco sauce
  • Guacamole


  1. Remove the chicken breast meat from the rotisserie chicken (or pre-cook chicken breasts, if using). Break into shreds and set aside.
  2. Heat the oil in a frying pan over medium heat. Add the onion and cook, stirring, until softened (about 2-3 minutes). Add the garlic and cook an additional minute. Add the tomato sauce, water, salsa and spices. Cook, stirring, about 5 minutes. (You can add a splash more water if it seems too dry). Add hot sauce or cayenne pepper, to taste.
  3. Meanwhile, heat taco shells per the package directions and prepare the toppings. Fill taco shells or tortillas with hot chicken mixture and top with your favourite toppings.

Prep time: 15 min | Cook time: 15 min | Total time: 30 min

Number of servings (yield): 4

Adapted from this Tasty Kitchen recipe | Photo

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