Secret to Making AMAZING Tacos with Costco Rotisserie Chicken in 2026!
Recipe Information
Tacos
Cultural Context
Tacos are a quintessential Mexican dish, originating from the indigenous peoples of Mexico. They have evolved over centuries and are now enjoyed worldwide in various forms. Traditionally, tacos are made with corn tortillas and filled with a variety of ingredients, reflecting regional flavors and preferences. They are often served at social gatherings and celebrations, symbolizing the rich culinary heritage of Mexico.
corn tortillas
🥗Healthier: whole grain tortillas
💰Cheaper: flour tortillas
Whole grain tortillas offer more fiber, while flour tortillas can be less expensive.
cooked meat
🥗Healthier: grilled chicken
💰Cheaper: ground beef
Grilled chicken is leaner, while ground beef is often more affordable.
Dice 3 tomatoes into even pieces.
Chop a large yellow onion finely, reserving some for salsa.
Chop 3-4 cloves of garlic finely.
Chop a large serrano chili, reserving the second one for later if needed.
Chop a large bunch of cilantro, including some of the stems.
Shred one breast from the rotisserie chicken, discarding the skin.
Heat oil in a 12-inch pan over medium to medium-high heat for a few minutes until hot but not burning.
Add the chopped onions to the hot oil and add a pinch of salt to sweat them.
Cook the onions for a couple of minutes, then add the chopped garlic and cook for about 5 minutes.
Add the diced tomatoes to the pan and season with a pinch of salt.
Cook the tomatoes down for 6-8 minutes, stirring occasionally, adding water if the mixture gets too dry.
Once the tomatoes have softened, add the chopped chili and mushrooms, cooking for a couple of minutes.
Taste for salt and add 1 teaspoon of nor Swiss chicken bouillon, adjusting as needed.
Add the shredded chicken to the mixture and stir in the chopped cilantro, cooking for another 3-5 minutes.
Remove the pan from heat and let it cool while preparing toppings.
Shred lettuce about 1/4 inch thick and slice radishes thinly for taco toppings.
Boil 4 tomatoes in enough water to cover them until softened, then blend with some of the cooking water, 1.5 teaspoons of salt, and 2-3 dashes of ground cinnamon.
Pour the blended salsa into a bowl and mix in 1/8 to 1/4 of the reserved diced yellow onion and 1 teaspoon of dry fried Mexican oregano, grinding the oregano in your hands before adding it.
Heat about half an inch of oil in a 14-inch pan until very hot but not burning.
Microwave enough tortillas for 1.5 minutes to make them pliable, then separate them.
Fill each tortilla with a heaping tablespoon of the chicken filling, leaning them against the side of the skillet while frying.
Fry the tacos for about a minute on one side, then gently turn them to fry the other side until golden and crispy.
Remove the tacos from the oil and place them on a platter covered with paper towels to soak up excess oil.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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