Rotisserie Chicken Tacos

Plan Z Phase: This is a Z3.5 (ZReboot3.5) recipe.

In a hurry to make dinner? These tacos are quick and easy. This dish can meet that goal in 15 – 25 minutes!

Servings: Makes 12 Tacos. Serves 2 – 4 depending on how hungry you or your guest might be.

Ingredients:  

• 1 Tbl of olive oil
• ½ cup of diced yellow or white onion
• 3 cups of shredded rotisserie chicken meat. If you don’t know how to remove the meat off a rotisserie chicken, there are several videos on YouTube. They have different flavors of rotisserie chicken in the deli at the grocery store. I found one Mojo flavor which already had some Mexican-style spices included. Any can work, even lemon pepper or plain.
• 1 tsp of ground cumin
• 1 tsp of paprika
• ½ tsp of grated sea salt
• ½ tsp of grated black pepper
• ½ cup of mild salsa (or to your taste)
• ½ cup of low sodium chicken broth
• 14 ounce can of black beans, drained. I like a little sauce still mixed in but if you want you can rinse them, too. I heat the beans in a sauce pan while the rest of the dinner is cooking. Heat on medium. Then keep them on low.
• Shredded cabbage (approximately 1/3 cup per taco) I buy coleslaw mix. I like my taco greens to be raw and crunchy. But if you want a softer, milder flavor you can use lettuce instead.
• 12 small low carb flour tortillas. We use the 6 inch tortillas.

Topping options:

• Chopped tomatoes
• Diced red onion
• Shredded cheddar cheese
• Sour cream
• Hot sauce of your choice.
• Lime

Instructions:

Heat oven to 350 degrees.

Heat the oil in a large sauté pan. Add the onion and cook over medium heat for a minute or two to loosen it up. Add the shredded chicken, cumin and paprika. Add the salt and pepper and stir to incorporate the spices.

Add the salsa and broth and stir until well combined. Let it cook down on medium until almost all the liquid has evaporated or absorbed. This will take 3 – 4 minutes.

While the chicken mixture is cooking down, heat your tortillas. I put them on a cookie sheet and let them heat up during the time the sauce is cooking down. They will be soft and warm.

Get out your plates or dinner bowls.

I put one tortilla in at a time. I want my cabbage (or lettuce) on the bottom. Then I add the chicken. Next put on a layer of beans. This is to your taste. You’ll may have extra beans left over but I leave that up to you. Then add your other toppings of choice and roll it up. Push that taco aside and make your second one right next to the last one, etc.  I let the guests do the rest. You can instruct them on the layering or not.

When my husband and I eat this, we limit ourselves to one or two tacos. We want to keep down the carbs. We just overfill them.

Enjoy!

Cheers,