Rotisserie Chicken Tacos Recipe

Shred the rotisserie chicken and set aside.

Warm the corn tortillas in a skillet over medium heat until pliable, about 30 seconds per side.

Dice the avocado and finely chop the red onion and jalapeño.

In a bowl, combine the shredded chicken, diced avocado, chopped cilantro, lime juice, salt, and pepper.

In another bowl, mix the black beans and corn; season with salt and pepper.

Assemble the tacos by placing a portion of the chicken mixture on each tortilla.

Top with black beans, corn, diced jalapeño, and red onion.

Drizzle with sour cream and sprinkle with cheddar cheese.

Serve with lime wedges on the side for squeezing.

Spice Level:

Allergens