Easiest Chicken Tacos

Easy and fast, these tacos are great for a weeknight dinner. Adding jalapeno to the chicken gives it a nice, unexpected heat.

  • Total Time:
  • Servings: 4

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  • 2 cups shredded rotisserie chicken
  • 1 small jalapeño, thinly sliced crosswise
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1 cup finely shredded green cabbage
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon hot sauce
  • Warm corn tortillas, shredded pepper jack cheese, guacamole and cilantro leaves, for serving

How to make this recipe

  1. Preheat the oven to 350°. In a medium baking dish, toss the chicken with the jalapeño and 1 tablespoon of the olive oil and season with salt and pepper. Cover with foil and bake for about 10 minutes, until hot.
  2. Meanwhile, in a medium bowl, toss the cabbage with the lemon juice, lime juice, hot sauce and the remaining 1 tablespoon of olive oil; season with salt and pepper.
  3. To serve, fill warm corn tortillas with the chicken, cabbage, cheese, guacamole and cilantro.
Contributed By Photo © Con Poulos Published September 2013

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