Rotisserie Chicken Tacos

For a fun do-it-yourself meal, place all the fillings and toppings on the table and let everyone create their own edible masterpiece.

Servings: 5

Prep Time: 10 minutes

Cooking Time: 5 minutes 

Total Time: 15 minutes

Ingredients

  • 2 cups shredded Stew's Rotisserie Chicken
  • 2 Tbsp. Water
  • 1 teaspoon Stew's Chili Powder
  • 4 teaspoons fresh Lime Juice, plus lime wedges for serving
  • 1/2 teaspoon Stew's Ground Cumin, divided
  • 1/2 teaspoon Stew's Fine Ground Black Pepper, divided
  • 1 cup Stew's Pico de Gallo
  • 5 (6-inch) Tortillas, warmed
  • 1 cup shredded Iceberg Lettuce
  • 1/2 cup grated Stew's Pepper Jack Cheese
  • Stew's Sour Cream, to taste
  • Fresh Cilantro leaves, for garnish,

Directions

  1. In a large skillet over low heat, add the chicken and water. Warm through, stirring often, about 3 - 5 minutes. Add the chili powder, 2 teaspoons of the lime juice, and ¼ teaspoon cumin and the pepper. Stir until combined.

  2. Combine the Pico de Gallo with the remaining lime juice, cumin, and pepper in a small bowl.

  3. Warm the tortillas in the microwave, covered with a damp paper towel, right before you are ready to serve.

  4. Arrange the tortillas on a platter and top with the chicken mixture and Pico de Gallo mixture. Top each with lettuce, cheese, and sour cream. Garnish with the cilantro and serve with lime wedges.

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