Description
These rotisserie chicken tacos are the perfect 30-minute dinner for Taco Tuesday. Topped with a cilantro lime crema, avocado, and pico de Gallo for one epic bite!
Ingredients
Scale
Cilantro Lime Crema:
- 1Â garlic clove
- 1/2 cup plain greek yogurt
- 1/4 cup cilantro
- juice of 1 lime (about 2 tablespoons)
- 1/2 teaspoon ground cumin
- salt & pepper to taste
Rotisserie Chicken Tacos:
- 2 cups of shredded rotisserie chicken (use white meat only)
- Pico de Gallo
- 1–2 Avocados, thinly sliced
- 2 cups shredded lettuce
- 8–10 white corn tortillas
- lime wedges
Instructions
- Make Cilantro Lime Crema: Add all ingredients to a small food processor and blend until smooth.
- Heat Corn Tortillas: Head a small skillet to medium high heat. Spray cooking spray in the pan. Add corn tortillas, cook for 1 minute, until lightly browned and flip. Repeat on other side. Continue with other tortillas.
- Assemble Tacos: Add 1/4 cup chicken to a prepared tortilla. Top with shredded lettuce, pico, avocado and crema. Finish with a squeeze of lime.
Nutrition
- Serving Size: 2 tacos
- Calories: 285
- Sugar: 2 g
- Sodium: 239 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 2 mg
