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Southwest Rotisserie Chicken Tacos

Prep Time 20 minutes
Cook Time 15 minutes


  • 1 Rotisserie chicken, shredded (about two cups)
  • 1 tbsp lime juice
  • ½ tsp cumin
  • ½ tsp garlic salt
  • ½ tsp pepper
  • ½ tsp slap ya mama seasoning
  • ¼ tsp chili powder
  • 15 oz can whole corn, drained
  • 15 oz can black beans, drained, rinsed
  • ½ cup green onions, sliced
  • ½ cup cilantro, chopped
  • 10 oz can Rotel®
  • 8 oz avocado salsa (or regular salsa)
  • Optional: shredded cheddar cheese, sour cream, tomatoes
  • 12+ corn tortillas
  • 1 cup vegetable oil


  1. In a medium saucepan, add shredded chicken, lime juice and all seasonings. Stir.

  2. Add corn, black beans, cilantro, green onions, Rotel and avocado salsa. Heat over medium heat until heated through.

  3. In a large frying pan or skillet, heat oil over medium high heat. Cook tortillas to desired crispiness. Remove and place on plate lined with paper towels to absorb excess oil.

  4. Fill taco shells with chicken mixture, top with sour cream, shredded cheese and tomatoes as desired.