Description
A crowd-pleasing, easy-to-make taco bar featuring smoky shredded chicken and a tangy chipotle lime crema. Perfect for dinner parties and accommodating various dietary needs.
Ingredients
Scale
- 2 large rotisserie chickens (about 3 lbs / 1.4 kg), shredded
- 2–3 chipotle peppers in adobo sauce (about 2 tablespoons sauce)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 cup full-fat sour cream
- 1/2 cup mayonnaise
- 2–3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 16–20 soft tortillas (corn or flour)
- 1 medium white onion, finely diced
- 1 bunch cilantro, chopped
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- 2 avocados, sliced (or guacamole)
- Lime wedges for serving
Instructions
- Shred the rotisserie chicken by hand, discarding the skin, and let it sit at room temperature for 10 minutes.
- Heat olive oil in a large skillet over medium heat. Add diced yellow onion and cook for 2-3 minutes until soft.
- Add minced garlic, cumin, and smoked paprika to the skillet. Cook for 1 minute until fragrant.
- Add shredded chicken and 2 tablespoons of adobo sauce to the skillet. Toss to coat evenly.
- Simmer the chicken mixture for 5-7 minutes, stirring occasionally, until flavors meld and chicken is moist. Add a splash of water or broth if dry.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, garlic powder, cumin, and a pinch of salt. Adjust seasoning to taste.
- Warm tortillas in a dry skillet over medium-high heat for 30-60 seconds per side until pliable.
- Assemble a taco bar with the chicken, crema, and toppings (onion, cilantro, cheese, avocado, lime wedges) for self-serve assembly.
Notes
For extra flavor, toast cumin and paprika in a dry pan for 30 seconds before adding to onions. The crema tastes better if made ahead. Cold tortillas break, so always warm them right before serving. Store chicken in the fridge for up to 4 days; crema keeps for 3 days. Chicken freezes well for 3 months, but crema does not.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco with chicken,
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 22
Keywords: shredded chicken tacos, chipotle lime crema, taco bar, dinner party recipe, easy chicken recipe, rotisserie chicken tacos