Crispy Rotisserie Chicken Tacos with Pineapple Salsa
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My rotisserie chicken tacos start by mixing the shredded chicken with its skin, and then broiling until the edges turn brown and crisp. I top the tacos with a sweet pineapple-cilantro salsa and a creamy guacamole, and the whole dinner is ready in 30 minutes.
The best part of a rotisserie chicken might just be the skin, so instead of peeling it off and throwing it away, I use it to add a ton of flavor to these tacos.
I finely chop the skin and mix it with the shredded chicken, then spread everything out on a baking sheet. After about 10 minutes under the broiler, the skin renders and crisps like crackling, and the shredded chicken turns rich and savory. Instead of soft, warmed-up shreds, you get browned, crispy edges and so much more flavor.
Think of it as borrowing the idea behind carnitas and applying it to a chicken somebody else already cooked. It’s what makes these rotisserie chicken tacos taste anything but like a shortcut, even though they’re incredibly easy to make.
I pile the crispy chicken onto tortillas with creamy guacamole and a fresh pineapple salsa that’s sweet, tangy, and a little spicy from serrano peppers. The whole dinner takes about 20 minutes, uses one baking sheet, and requires hardly any cooking at all.
What to serve with rotisserie chicken tacos
When I make tacos with rotisserie chicken, it’s usually when I’m busy, and they become the whole meal. If I’m feeling up for it, I’ll add some veggies to the table, often by making one of my coleslaw recipes. The crunch of the cabbage works well with these tacos.
Crispy Rotisserie Chicken Tacos with Pineapple Salsa
Ingredients
The Pineapple Salsa
- 2 cups diced fresh pineapple
- 2 tablespoons finely minced red onion
- 2 tablespoons fresh cilantro (chopped)
- Juice from ½ a lime (about 1 tablespoon)
- ½ jalapeño or serrano pepper (finely minced)
The Guacamole
The Tacos
- 4 cups shredded rotisserie chicken
- ½ cup finely chopped rotisserie chicken skin
- 12 corn tortillas
Instructions
- Place the oven rack in the top ⅓ of your oven and then preheat your oven to broil. Mix the pineapple salsa ingredients together in a medium-sized bowl.2 cups diced fresh pineapple, 2 tablespoons finely minced red onion, 2 tablespoons fresh cilantro, Juice from ½ a lime, ½ jalapeño or serrano pepper
- In a second medium-sized bowl mix all the guacamole ingredients.2 large avocados, Juice from ½ lime, 1 clove garlic, Sea salt
- Mix the shredded rotisserie chicken with the chicken skin together on a baking sheet. Broil in your oven for 10 minutes, or until the chicken is crispy and brown in many spots, mixing halfway through.4 cups shredded rotisserie chicken, ½ cup finely chopped rotisserie chicken skin
- While the chicken is broiling, warm the tortillas in a frying pan.12 corn tortillas
- To serve, pile some guacamole on a warmed tortilla, top with the rotisserie chicken and the pineapple salsa. Serve immediately.
Video
Nutrition
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