Rotisserie Chicken Tacos with Quick Pickled Onions and Avocado Crema

How to Make Rotisserie Chicken Tacos with Quick Pickled Onions and Avocado Crema

1. 1

   Step 1: Make quick-pickled onions

   Combine the white vinegar, sugar and 1/2 teaspoon of the kosher salt in a bowl and stir until the sugar dissolves. Add the thinly sliced red onion, press down so it's submerged, and let sit at room temperature for at least 10 minutes while you prepare the rest—onions will mellow and turn bright pink.

   For this step

   • 1 smallRed onion, thinly sliced
   • 1/2 cupWhite vinegar
   • 1 tablespoonGranulated sugar
   
2. 2

   Step 2: Prepare avocado crema

   Halve and pit the avocado and transfer flesh to a bowl or blender with the sour cream and the juice of the lime. Season with a pinch of kosher salt and blend or mash until smooth and creamy, adjusting lime or salt to taste; refrigerate until assembly.

   For this step

   • 1 largeAvocado
   • 1/2 cupSour cream (or Greek yogurt)
   • 1 countLime
   
3. 3

   Step 3: Shred and warm the rotisserie chicken

   Remove skin if desired and shred the rotisserie chicken into bite-sized pieces. Heat a medium skillet over medium heat and add the chicken; toss and cook 3–4 minutes until warmed through, stirring to pick up any juices from the chicken—season lightly with remaining salt if needed.

   For this step

   • 2 cupsRotisserie chicken, shredded
   
4. 4

   Step 4: Warm the tortillas

   Heat a dry skillet over medium-high heat and warm tortillas one at a time 20–30 seconds per side until pliable and lightly charred in spots. Stack warmed tortillas and keep wrapped in a clean towel to stay soft while you finish assembly.

   For this step

   • 8 countCorn tortillas
   
5. 5

   Step 5: Assemble and serve

   Build each taco with a warmed tortilla, a generous spoonful of shredded chicken, a few quick-pickled onions, and a drizzle or dollop of avocado crema. Serve immediately with extra lime wedges and any additional garnishes you like.
   

1. Combine the white vinegar, sugar and 1/2 teaspoon of the kosher salt in a bowl and stir until the sugar dissolves. Add the thinly sliced red onion, press down so it's submerged, and let sit at room temperature for at least 10 minutes while you prepare the rest—onions will mellow and turn bright pink.
2. Halve and pit the avocado and transfer flesh to a bowl or blender with the sour cream and the juice of the lime. Season with a pinch of kosher salt and blend or mash until smooth and creamy, adjusting lime or salt to taste; refrigerate until assembly.
3. Remove skin if desired and shred the rotisserie chicken into bite-sized pieces. Heat a medium skillet over medium heat and add the chicken; toss and cook 3–4 minutes until warmed through, stirring to pick up any juices from the chicken—season lightly with remaining salt if needed.
4. Heat a dry skillet over medium-high heat and warm tortillas one at a time 20–30 seconds per side until pliable and lightly charred in spots. Stack warmed tortillas and keep wrapped in a clean towel to stay soft while you finish assembly.
5. Build each taco with a warmed tortilla, a generous spoonful of shredded chicken, a few quick-pickled onions, and a drizzle or dollop of avocado crema. Serve immediately with extra lime wedges and any additional garnishes you like.