Pair these easy Chipotle Chicken Tacos with a strawberry margarita for the ultimate Taco Tuesday. Made with shredded rotisserie chicken, these tacos come together in about 15 minutes — perfect for busy weeknights or casual entertaining.
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What if you could make flavorful Chipotle Chicken Tacos and a bright strawberry margarita in just 15 minutes? By using pre-cooked shredded chicken — such as rotisserie chicken — you can speed through the prep while still delivering bold, satisfying taco flavor. This approachable recipe is designed for fast weekday dinners, casual gatherings, or any Taco Tuesday celebration.
This post highlights a simple taco filling that relies on pantry staples—olive oil, onion, garlic, cumin, chipotle chiles in adobo, a splash of broth—and two cups of shredded chicken. The result is smoky, slightly spicy chicken that’s perfect spooned into warm corn tortillas and finished with fresh toppings. If you’re serving cocktails, a strawberry margarita pairs beautifully, and a convenient cocktail appliance like the Drinkworks Home Bar can make mixing drinks effortless.
How to make the tacos
These tacos are made in two main steps: cook the filling, then assemble the tacos. Keep the process efficient by prepping toppings while the filling simmers.
- Heat olive oil in a large skillet over medium-high heat. Sauté diced onion until softened, about 4–5 minutes. Add minced garlic and ground cumin and cook until fragrant, about 1 minute.
- Add chopped chipotle chiles and a tablespoon of adobo sauce, followed by the shredded chicken and salt. Pour in chicken broth and simmer 2–3 minutes until the sauce thickens. Warm tortillas in a dry skillet over high heat, then fill with the chipotle chicken and your favorite toppings.
Tip: If you prefer to make shredded chicken at home, you can prepare it ahead using an Instant Pot or a slow cooker and refrigerate until ready to use. Shredded rotisserie chicken is the fastest option and keeps this recipe genuinely 15 minutes from start to finish.
More taco recipes
Plan your next Taco Tuesday with one of these crowd-pleasing ideas:
- Slow Cooker Beef Barbacoa Tacos
- Buffalo Cauliflower Tacos
- Chipotle Lime Carne Asada Tacos
- Buffalo Chicken Tacos
Chipotle Chicken Tacos
Chipotle Chicken Tacos are quick to make in about 15 minutes when you start with cooked, shredded chicken. Smoky chipotle chiles and adobo sauce give the filling bold flavor, while simple toppings brighten each bite.
Servings: 8 tacos
Prep Time: 15 minutes | Total Time: 15 minutes
Author: Whitney Bond
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 chipotle chilies in adobo sauce, chopped
- 1 tablespoon adobo sauce from the can of chipotle chilies
- 2 cups cooked, shredded chicken
- ½ teaspoon salt
- ½ cup chicken broth
- 8 corn tortillas
Optional Toppings
- Diced red onion
- Chopped fresh cilantro
- Sliced avocado
- Crumbled queso fresco
- Sliced serrano or jalapeño
- Lime wedges for juicing over the tacos
Instructions
- Add the olive oil to a large skillet over medium-high heat.
- Add the diced onion and cook 4–5 minutes, until softened and translucent.
- Stir in the minced garlic and ground cumin and cook about 1 minute until fragrant.
- Add the chopped chipotle chiles and adobo sauce; stir to combine.
- Add the shredded chicken and salt; mix to combine so the chicken is evenly coated.
- Pour in the chicken broth and simmer 2–3 minutes, or until the sauce has reduced and thickened slightly.
- Warm corn tortillas in a dry skillet over high heat for 20–30 seconds per side or until pliable and slightly charred.
- Fill each tortilla with the chipotle chicken and finish with your chosen toppings and a squeeze of lime.
Notes
- Optional toppings are not included in the nutritional information.
- For milder tacos, reduce the amount of chipotle chiles or omit the adobo sauce. For more heat, add extra sliced jalapeño or serrano.
- Leftover filling keeps well in the refrigerator for 3–4 days. Reheat gently on the stove over low heat with a splash of broth to loosen the sauce, or microwave in short intervals until heated through.
Nutrition Facts
Calories: 165 kcal (per taco)
Carbohydrates: 15 g | Protein: 13 g | Fat: 6 g
Saturated Fat: 1 g | Cholesterol: 30 mg | Sodium: 672 mg
Potassium: 183 mg | Fiber: 2 g | Sugar: 1 g
Vitamin A: 195 mg | Vitamin C: 3 mg | Calcium: 37 mg | Iron: 1 mg