Grammy's Kitchen · Chicken Tacos · Rotisserie Chicken Tacos
One of 96 chicken tacos recipes we measured
2 cooks on insanelygoodrecipes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 96.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 1% |
| protein add | 100% | 100% |
| aromatics | 6% | 1% |
| vegetables and beans | 0% | 2% |
| liquid | 7% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 12 corn taco shells, warmed | |
| 1800 g | 1 rotisserie chicken, shredded (about 3-4 cups) |
| 14 g | 1 tablespoon olive oil |
| 80 g | 1/2 cup diced yellow onion |
| 2 g | 1 teaspoon ground cumin |
| 2 g | 1 teaspoon paprika |
| 1 g | 1/2 teaspoon ground coriander |
| 1 g | 1/2 teaspoon dried oregano |
| Salt and pepper, to taste | |
| 9 g | 2 teaspoons Dijon mustard |
| 33 g | 2 tablespoons tomato paste |
| 120 g | 1/2 cup low-sodium chicken broth |
| 25 g | 1/4 cup freshly grated Parmesan cheese |
| 1 lime, juiced | |
| Shredded Mexican cheese blend | |
| Shredded romaine lettuce | |
| Refried beans | |
| Avocado slices | |
| Pico de gallo | |
| Sour cream |
Method: 6 steps, published by insanelygoodrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.