Description
These Rotisserie Chicken Tacos feature a vibrant roasted tomatillo salsa, sautéed peppers and onions, and tender shredded chicken seasoned with fajita spices. Crispy, golden, and stuffed with melted cheese, these tacos are perfect for a quick and flavorful meal that serves eight.
Ingredients
Salsa Ingredients
- 1 pound tomatillos, husked and rinsed
- 2 Roma tomatoes
- 2 jalapeño peppers, stemmed
- 3 cloves garlic
- 2 árbol chiles, stemmed and seeded
- ¼ cup cilantro, stems and leaves
- 1 teaspoon kosher salt
- ½ teaspoon Mexican oregano
- ¼ teaspoon ground cumin
- ½ cup chicken broth
Taco Filling Ingredients
- 2 teaspoons vegetable oil, plus more for shallow frying (avocado, canola, or grapeseed oil recommended)
- 1 bell pepper, thinly sliced (any color)
- 1 white onion, thinly sliced
- 2 cups shredded rotisserie chicken
- 1 tablespoon fajita seasoning (or taco seasoning)
- 2 cups shredded Monterey Jack cheese (Mexican blend, Oaxaca, or Chihuahua cheese also work)
Assembly and Serving
- 8 medium flour tortillas, warmed (8-inch soft taco size)
- Sour cream, for serving
- Guacamole, for serving
Instructions
- Make the salsa: Place the tomatillos, Roma tomatoes, and jalapeño peppers on a large baking sheet and broil directly under the broiler for 10 minutes, flipping once halfway through, until the vegetables are charred and blistered. In the last minute, add the garlic cloves. In the final 30 seconds, add the árbol chiles to avoid burning.
- Blend the salsa: Transfer the roasted vegetables and garlic to a large blender. Add the cilantro, kosher salt, Mexican oregano, ground cumin, and chicken broth. Pulse 5 to 10 times until the salsa is mostly smooth but still has texture. Set aside.
- Sauté the vegetables: Heat 2 teaspoons of vegetable oil in a large skillet over medium heat. Add the thinly sliced bell pepper and white onion. Sauté for 4 to 5 minutes until they begin to soften and become fragrant.
- Cook the chicken mixture: Add the shredded rotisserie chicken, fajita seasoning, and 1/3 cup of the prepared salsa to the skillet with the sautéed vegetables. Stir well and cook for an additional 3 to 4 minutes to combine flavors. Remove from heat and set aside.
- Prepare for frying tortillas: In a separate large skillet, pour enough oil to barely cover the bottom and heat over medium heat until shimmering.
- Assemble and fry tacos: Place a spoonful of the chicken and vegetable mixture and a handful of shredded cheese on one half of a warmed flour tortilla. Fold the tortilla over to cover the filling. Carefully place the folded taco in the hot oil and shallow-fry for about 2 minutes per side or until golden and crispy. Remove and drain on paper towels. Repeat with remaining ingredients.
- Serve: Serve the tacos hot with the remaining roasted tomatillo salsa, a dollop of sour cream, and guacamole on the side for dipping or topping.
Notes
- To avoid burning the garlic and árbol chiles under the broiler, add them during the last minute and 30 seconds of broiling, respectively.
- Use firm tortillas to prevent sogginess during shallow frying.
- For a spicier kick, leave the seeds in the jalapeños or add extra árbol chiles.
- Substitute rotisserie chicken with shredded cooked chicken breast if preferred.
- Adjust fajita or taco seasoning quantity based on desired spice level.
- Leftover tacos can be reheated in a skillet or oven to maintain crispiness.
