Weeknight Chicken Street Tacos

Author CJ Frazier

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Servings

4-Jun

Prep Time

10 minutes

Ingredients

    Taco Base

    • 1 whole rotisserie chicken, shredded (about 3-4 cups)
    • 8-10 Mission corn tortillas
    • 1½ cups shredded cheese (Colby Jack or Mexican blend)
    • 1 tbsp olive oil

    Warm Pico Chicken Mix

    • 1 jalapeno, finely diced
    • 1 cup diced tomatoes
    • ½ red onion, finely diced
    • ¼ cup pickled chillies, sliced
    • 1-2 tbsp pickled chillies brine

    Seasonings

    • 1-2 tsp Tequila Lime Seasoning
    • Salt, to taste
    • Coarse black pepper, to taste

    For Serving

    • 1 cup guacamole

    Directions

    1. Shred the rotisserie chicken into bite-sized pieces, removing the skin if desired.
    2. In a bowl, combine the diced jalapeno, tomatoes, and red onion. Set aside.
    3. Preheat your Blackstone griddle to medium heat (190*210°C) and lightly coat the surface with olive oil.
    4. Add the shredded chicken to the griddle and spread it into an even layer. Season with salt, black pepper, and Tequila Lime Seasoning.
    5. Add the jalapeno, tomatoes, and red onion directly onto the chicken. Toss everything together and cook for 3-4 minutes, until warmed through and slightly softened.
    6. Stir in the sliced pickled chillies and 1-2 tablespoons of the brine. Cook for another 1-2 minutes, mixing well.
    7. Lay the tortillas flat on the griddle. Sprinkle cheese onto each tortilla, then spoon the chicken mixture onto one half. Fold the tortillas over to create a half-moon shape.
    8. Cook the tacos for 2-3 minutes per side, until the tortillas are golden and slightly crispy and the cheese is fully melted.
    9. Remove from the griddle and let rest for 1 minute before serving. Serve hot with guacamole on the side.