Easy Chicken Tacos

A rotisserie chicken can be your best friend! There are so many yummy recipes that can be made in 30 minutes or less.

Every night before bed I think to myself: I am so prepared for tomorrow! My kids finished their homework, I packed lunches, and the dog is fed, what could possibly go wrong in the morning? Sure enough, minutes before I know we will all be late, we are frantically running around the house grabbing back packs, lunches, water bottles, shoes, etc.

Dinner?! Ugh! I forgot to take something out of the freezer.

After a day of work and learning, I drag my tired, hungry, kiddos into a large grocery chain, grab a delicious, warm, fresh rotisserie chicken and head home. Thank goodness for the wonderful grocery store that spent all day making my dinner!

Once the chicken is not too hot, shred it and place it in a bowl (good job for the kiddos to do). Resist the temptation to eat all of the salty crusty chicken skin.

This next step is really up to you. I add about 1 tablespoon of oil to a hot pan after every few tacos. Some may want more or less oil.

In a corn tortilla, add some chicken and shredded cheese. You can roll them or fold them in half. Then carefully place in the hot oil. Once the pan is full of tacos, begin turning the first ones you placed in the pan. When they are browned and crisped to your liking, remove from the pan and place on paper towels.

Repeat until all tacos are made.

Serve with salsa, guacamole, sour cream, beans and rice, or a cold Mexican beer. These are my husband’s favorite.