Roasted Chicken Tacos
Roasted Chicken Tacos are dinner friendly & great for the whole family. Everything can be prepped ahead of time or bought directly from the store for convenience.
Over the years, tacos have become my to-go for many reasons. I guess living in Texas does that to you. It's quick, delicious, and flexible with meat/no-meat, tortillas, and toppings. Last week, I went to Clear Fork food park, ate tacos from Holy Frijoles, and craved for more tacos the next day. I created my version of Roasted Chicken Tacos and kept it simple with just few ingredients like most taquerias do. Nothing compares to the tacos and fiery red salsa from an authentic taco truck but trust me, you are going to enjoy Roasted Chicken Tacos like it's from a truck.
A lot of components in Roasted Chicken Tacos can be prepared ahead of time or bought from the store to make dinner approachable.
Roasted Chicken Tacos begins with the obvious - roasted chicken. I loosely followed the Easy Roast Chicken recipe but marinated the chicken with yogurt, butter, cumin, coriander, red pepper, ginger/garlic paste, and chopped cilantro for good measure. You can opt that route if you have time (plan, plan, plan) or buy a rotisserie chicken from the store. If you are not into chicken or trying to eat less meat, I suggest - Super Easy Breakfast Tacos !
I have shared my feelings about tortillas before here; I am a white flour or corn flour tortilla girl through and through but if wheat or rice tortilla is your thing, feel free to use them. Also, if you are looking to make your own, my friend Lindsay shared a homemade whole wheat tortilla recipe with just 4 ingredients.
Toppings are huge for tacos; you want to have the right toppings, not too many. I like the crunch, taste, and texture in tacos which is why I opted to go with salsa, simple slaw, onion, and cilantro. Feel free to use as many or little toppings you like. Few avocado slices & shredded cheese doesn't hurt either.
Roasted Chicken Tacos are great for the whole family, for yourself, and perfect for entertaining a large crowd - hello DIY taco bar!
The recipe I am sharing is a rough guideline so feel free to use as little or more as needed. Also, the number of tacos it yields varies depending on the size of tortilla you use.
Roasted Chicken Tacos
Author: Dixya @Food, Pleasure, and Health
- 1 cup shredded slaw mix ( I used the ones with kale, Brussels sprouts, cabbage)
- 3 tablespoon lemon juice
- salt, pepper to taste
- about 2 cups shredded chicken
- 4-6 medium soft white tortilla wrap (may use corn, wheat, rice etc)
- 1 cup salsa of your choice
- 1 small onion chopped
- 1 small handful chopped cilantro
- In a small bowl, combine slaw mix with lemon juice, salt, pepper and keep it aside.
- Heat tortilla on a pan until slightly warm.
- Take small handful of chicken, layer with slaw mix, 1 tablespoon chopped onion, and sprinkle with cilantro. Drizzle salsa on top or on the side.
You can prep everything ahead of time and simply assemble tacos right before serving.
I hope you will give Roasted Chicken Tacos a try soon or pin for later.
Not sure what to do with leftover roasted chicken?
I use them for soups, salads, pizza, and stir frys. Here are some recipes to get you started: