This chicken taco recipe is super easy and delicious. It’s my go to taco Tuesday dinner. This recipe utilises a rotisserie chicken. This is purely for convenience. A rotisserie chicken from the grocery store saves time, also I can use the bones to make chicken stock. If you want to substitute any cuts of chicken you easily could.The other secret ingredient is a jar of salsa verde. You can make it yourself but its Tuesday. I like to top these tacos with pickled red onions. These are best prepared a day ahead of time and add an acidic element that balances the richness of the chicken.

Chicken tacos:

  • 1 rotisserie chicken
  • 10 oz. salsa verde
  • 1 4 oz can mild green chili
  • 2 cloves garlic
  • 1 tsp ground cumin
  • 2 tblsp olive oil
  • 2 packages of your favorite taco shells
  • Queso fresco
  • 1 bunch cilantro
  • 1 pickeled onion

Pull the chicken meat off the bones. Make sure to get the pearls. Set the carcass aside to make stock. See my chicken stock recipe in an upcoming post. If you can’t get to making stock that night freeze the carcass in a zip top bag.
Warm the skillet with the olive oil over medium to medium high heat. While the pan is warming, crumble a package of queso fresco, chop the garlic and the cilantro. When the pan Is warm add the chicken. Cook the chicken for about five minutes. Add the cumin. Continue to cook until the chicken starts to get browned. The amount of browning or crunchy bits is a matter of personal taste. Add the garlic and cook for one to two minutes. Add the chilis and salsa verde. Stir to combine. When the mixture starts to bubble reduce to a simmer to hold until you are ready. Top with crumbled queso fresco, cilantro and pickeled onions. Serve this along side your favorite chips and salsa or guacamole.
A note on taco shells. My favorite taco shells are soft corn tortillas. For best results get the par cooked corn tortillas. Warm them on a dry cast iron pan on medium to medium high heat.

Pickeled onions:

  • 1 small to medium red onion
  • 1/2 cup red wine vinegar
  • 1/2 cup white vinegar
  • 1tsp sugar

Ideally prep this condiment a day ahead of time. Slice the onion into thin strips. Place the sliced onion into a 1 pint Mason jar other container. Combine the red wine vinegar and white vinegar with the sugar and season to taste. Whisk until the sugar has disolved. Pour over the onion. If the mixture does not cover the onion top it off with more red wine vinegar. Refrigerate for 4 hours or overnight.