If ever there was an ingredient I love purely for it’s convenience, it would be this: Rotisserie chicken. Right…the ones you can buy at your grocery store that are all hot and ready to go. I don’t know about everywhere else, but here in Victoria, you can buy one of these deliciously moist, ready to eat chickens for $7.99 when hot, and $6.99 when cold. That’s cheaper than buying a whole, raw chicken from the meat department. Which would explain why, at around 6pm on weekdays, there is always a line up to grab one.
They are fabulous for quick meals during the week when you run out of ideas or time. I love them on the weekend too, when I can create fabulous meals out of them without having to spend over an hour roasting it myself. In this heat, there’s no way I’m turning my oven on for more than 10 minutes, unless it contains chocolate…then I may be persuaded.
Today was one of those days where I wanted to make something really tasty, but not spend the whole night in the kitchen away from my family. It is the weekend, and I do cherish the time we get to spend with each other. Besides, my husband loves these things. Who am I kidding? So do I!
Today I felt like some kind of Mexican food, and rotisserie chicken of course. So Pulled chicken tacos are what came to mind. Very easy to make, only a little prep work, and you’ll be back to your family in no time.
Pulled Chicken Tacos with Avocado Salsa
1 precooked, cooled rotisserie chicken
1 avocado, pitted and diced
1 tomato, diced
handful of cilantro, chopped fine
salt & pepper to taste
juice of 1/2 a lime
10 Small flour tortillasToppings:
Grated cheddar cheese
shredded romaine lettuce
spreadable sauce, optional (we used a Mexican Jalapeno mayo)1. Remove all the meat from your chicken, pulling the meat apart into small pieces. Set aside.
2. In a small bowl, combine diced avocado, tomato, cilantro, lime juice and salt & pepper. Set that aside.
3. To assemble your tacos, take one tortilla, spread on your sauce of choice (or not), add a small handful of chicken, a scoop of your avocado salsa, a sprinkle of lettuce and a little handful of cheese.
4. Fold in half to make taco, repeat!
If you’ve noticed my pictures are getting better (well, I hope they are), we can all thank my Father-in-Law, Dirk for giving me his Tripod. Thanks Dirk!
Let me know what you think! I love to hear feedback!
The photos really are lovely–the one of the tacos is really a work of art!
Just bought some basic lighting equipment, and this makes me think I should get a tripod, too…
When all the photography websites say “a tripod is essential” they really mean it. Food photography is all about light, and in low light you need that tripod to steady the camera to avoid blurring. Reflectors are good too…:)
Those Tacos look great, and the photography looks amazing. I’m thinking of getting a tripod now.
-Janice
http://www.filipinalovesfood.com
These look so good! Especially the deconstructed guac!! I could eat the salsa in a large bowl as a salad! 😀
Oh yeah, me too. Avocados are a staple in my house. 100 mile diet or not, I will always have avocados…:)
Love this easy meal and the pics are gorgeous. Well Done!
These look great. And it’s lunchtime…I want one!
Your photos are seriously amazing. I just finished eating lunch and now I just want to eat a taco!
I’m so glad I could have that effect on you…:)
Your pictures are quiet alright. They make my mouth water.
Hi, we eat this all the time! It is the fastest, most delicious meal in the west! I make sure we always have a chicken in the fridge for the busy nights… for taco, burritos, enchiladas and quesadillas! this goes great with your “Black Bean Salad”. Thanks!!
Thanks so much Jennifer! Much appreciated.
This will be perfect for tonorrow night i believe… kids love tacos!!TY!
I love avocado and totally agree about the convenience of rotisserie chicken! We love using it for pizza, pasta, tacos, etc. Also, your photos are amazing… my mouth is watering just looking at them!
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