Ingredients:

  • 1 rotisserie chicken (approx. 1kg), shredded, skin removed
  • 2 tbsp olive oil
  • 3 tbsp taco seasoning
  • 1/4 cup water
  • 2 tbsp salsa
  • 12 small corn tortillas
  • 1 cup shredded cabbage
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Remove the meat from the rotisserie chicken and use two forks to pull the meat into bite-sized shreds.
  2. Heat olive oil in a large skillet over medium heat. Add the shredded chicken and taco seasoning, stirring for 2 minutes until fragrant.
  3. Pour in the water and salsa. Lower the heat and simmer for 5–7 minutes, stirring occasionally, until the liquid reduces into a thick glaze that coats the chicken.
  4. Warm tortillas in a dry pan for 30 seconds per side until pliable and slightly charred.
  5. Spoon the chicken filling into each tortilla and top with shredded cabbage, cotija cheese, and chopped cilantro. Serve with lime wedges.