Juicy leftover chicken in warm tortillas makes these Chicken Tacos ready in 10 minutes. Fresh, simple, and ideal for a quick dinner.
These chicken tacos are simple, fresh, and flavourful. They also happen to be a great way to use any leftover cooked chicken you may have on hand. I often make a classic Chicken Salad with leftovers. Tacos like these offer something a bit different.
Tacos like these always remind me of the time my husband and I travelled through the south of Mexico. The food there was nothing like what you find in many Mexican restaurants.
Because of that, I often go back to simple taco recipes like this one. This recipe comes together quickly with only a few ingredients.
The slightly spicy, tangy sour cream dressing brings everything together. I always finish them with an extra squeeze of lime juice just before serving.
If you have any leftover cooked chicken, even rotisserie chicken or my Roast Brined Chicken, these quick and easy tacos are worth making.
Why We Love These 10 Minute Chicken Tacos
- Comes together in about 10 minutes and stays easy to follow, a practical choice for busy days.
- Works well as a taco bar, letting everyone build their own tacos with the toppings they like.
- Makes good use of cooked chicken already in the fridge and cuts down on food waste.
Key Ingredients for Chicken Tacos
Shredded Cooked Chicken
Gives the tacos substance and a mild savoury flavour, while holding the dressing without becoming heavy. Leftover roast or rotisserie chicken both work well, and my Roast Brined Chicken stays juicy when reheated.
Lime Sour Cream Dressing
Sour cream, lime juice, chilli powder, salt, and pepper come together in a creamy, tangy dressing with a light chilli heat that pairs well with the chicken and avocado.
Avocado
Adds a smooth texture that balances the tang of the dressing and the warmth of the spices. A ripe avocado should give slightly when pressed and slice cleanly.
Red Onion
Red onion brings a sharp bite and light crunch, which helps balance the softer elements. Finely chopping it spreads the flavour more evenly across the tacos.
Find the complete list with measurements in the recipe card below.
How to Make Chicken Tacos
Lime Sour Cream Dressing
Step 1: Mix all the ingredients together until well combined. Set aside.
Prepare and Assemble the Tacos
Step 1: Reheat the shredded chicken in the microwave for a few seconds.
Step 2: Warm the small tortillas and place them on a plate. You can double them if you like.
Step 3: Divide the avocado evenly between the tortillas. Top each one with chicken, red onion, coriander leaves, and chilli.
Step 4: Drizzle the tacos with the dressing.
Step 5: Serve immediately.
Frequently Asked Questions
Yes, freshly cooked chicken works well. If using chicken breast, cook it through and check that the internal temperature reaches 75°C – 165°F before shredding. Boneless skinless chicken thighs also work well and stay tender when reheated. Let the chicken rest briefly to keep it juicy when added to the tacos.
They pair well with a simple green salad, Mexican rice, or tortilla chips on the side. A fresh tomato salsa works well too, or you can try my homemade guacamole for a creamier addition. Extra lime wedges are always a good addition.
Yes, you can add ingredients based on what you have on hand. Grated cheese, shredded lettuce, chopped tomatoes, or sliced jalapeños all work well and fit naturally with the flavours of the tacos.
Extra Help from the Kitchen
Warm Tortillas in a Dry Pan – Heat the tortillas in a dry pan over medium heat for a few seconds on each side until warm and soft. This helps improve texture and prevents them from turning rubbery.
Season the Chicken Before Reheating – Add a pinch of salt or a squeeze of lime to the chicken before warming it to refresh the flavour, especially if it’s from the fridge.
Control the Dressing Consistency – If the dressing feels too thick, add a small splash of water or extra lime juice to loosen it so it drizzles more easily.
Cut Avocado Into Even Slices – Cut the avocado into even slices to help distribute it evenly across each taco and prevent uneven portions.
Add Dressing Just Before Serving – Add the dressing just before serving to keep the tortillas from getting soggy.
Variations and Twists
Buffalo Chicken Tacos – Toss the shredded chicken lightly with Buffalo sauce before assembling. Keep the lime sour cream dressing or add a little blue cheese for a sharper finish.
BBQ Chicken Tacos – Warm the chicken with barbecue sauce until lightly glazed, then fill the tortillas with avocado, onion, and coriander.
Honey Chipotle Chicken Tacos – Stir chipotle and honey into the chicken as it warms, creating a slightly sticky, sweet, and spicy coating.
Use Corn Tortillas – Use corn tortillas instead of flour tortillas for a firmer texture and a slightly different flavour. Warm them gently before filling to prevent cracking.
Avocado Crema Chicken Tacos – Blend part of the avocado into the lime sour cream dressing for a thicker texture, then add the remaining avocado sliced.
More Ways to Make Chicken Tacos
If you prefer to cook the chicken from scratch instead of using leftovers, these methods work well with the same toppings and dressing.
Instant Pot Chicken Tacos – Cook chicken breast in the Instant Pot with lime juice, chilli powder, salt, and a little water until tender. Shred the chicken, then use it in the tacos with the same toppings and lime sour cream dressing.
Slow Cooker Chicken Tacos – Place chicken, chilli powder, salt, and lime juice in a slow cooker and cook until soft and easy to shred. Use the shredded chicken straight in the tortillas and finish with the dressing and toppings.
Baked Chicken Tacos – Fill the tortillas with seasoned shredded chicken and place them in a baking dish. Warm them briefly in the oven until heated through. Add the avocado, onion, coriander, and dressing just before serving.
Grilled Chicken Tacos – Grill chicken breast with lime juice, chilli powder, and salt until cooked through. Slice or shred the chicken, then assemble the tacos with the same toppings and dressing.
Storage and Shelf Life
Store the chicken and dressing separately in airtight containers in the refrigerator for up to 3–4 days. Keep the tortillas in a sealed bag at room temperature to prevent them from drying out.
Freezing is best done with the chicken only, as the other ingredients do not hold their texture well. The chicken can be frozen for up to 3–4 months. Thaw it overnight in the refrigerator before reheating.
Reheat the chicken gently in the microwave until warmed through, then assemble the tacos fresh just before serving to maintain the texture.
Mexican-Inspired Recipes You’ll Love
- Low FODMAP Chicken Fajitas
- Margarita Chicken Wings
- Homemade Guacamole
- Chili con Carne with Beans
- Homemade Doritos
Quick Chicken Tacos with Lime Dressing Recipe
Equipment
Ingredients
Lime Sour Cream Dressing
- 125 ml – ½ cup sour cream
- juice of 1 lime
- chilli powder – to taste
- salt and pepper – to taste
Chicken Taco Filling
- 375 g – 3 cups shredded cooked chicken
- 8 –10 small flour tortillas
Taco Toppings
- 1 avocado – peeled, pitted, and sliced
- ½ red onion – finely chopped
- 1 small chilli pepper – sliced (optional)
- fresh lime wedges
- coriander leaves
Instructions
Lime Sour Cream Dressing
- Mix all the ingredients together until well combined. Set aside.
Prepare and Assemble the Tacos
- Reheat the shredded chicken in the microwave for a few seconds.
- Warm the small tortillas and place them on a plate. You can double them if you like.
- Divide the avocado evenly between the tortillas. Top each one with chicken, red onion, coriander leaves, and chilli.
- Drizzle the tacos with the dressing.
- Serve immediately.
Notes
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