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Dinner Recipes

Smoky Chicken Tacos

We added chipotles in adobe for a smoky kick, but you can adjust if your gang prefers less heat.

Serving Size:


Active Time:

20 min.

Total Time:

30 min.


  • 1 Tbs. olive oil
  • ½ cup finely chopped onion
  • 2 cups (¾”) pieces rotisserie chicken
  • 1 (8 oz.) tomato sauce
  • 1 cup corn
  • 1-2 chipotles in adobo sauce, finely chopped
  • ½ tsp. ground cumin
  • 1 cup (¾”) pieces roasted red pepper
  • 2 Tbs. lime juice
  • 4 leaves iceberg lettuce, torn
  • 1 cup baby arugula
  • 8 fajita-size flour tortillas, warmed
  • Lemon wedges


  1. In large nonstick skillet, heat oil over medium heat. Add onion; cook, stirring occasionally, until softened, 5-7 min. Stir in chicken, tomato sauce, corn, chipotles and cumin. Bring to simmer; reduce heat to medium-low. Cover; cook until flavors blend, 10 min.
  2. Stir in roasted red peppers and lime juice; cook, stirring, 1 min. Divide iceberg lettuce, baby arugula and chicken mixture among tortillas. Serve with lemon wedges.

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