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Crunchy Chicken Tacos

  • Servings


  • 1 small rotisserie chicken, meat pulled and shredded
  • 12-16 flour tortillas
  • 2 avocados, pitted and sliced
  • 8 oz. shredded cheddar cheese
  • 1 red bell pepper, sliced into strips
  • 1/2 red onion, thinly sliced
  • 1 (10 oz.) bag purple cabbage
  • Fresh cilantro, stems removed
  • 1 lime, sliced into wedges
  • 1 ½ cups Friendship Dairies® Sour Cream


  1. Heat a non-stick skillet on medium heat. While the skillet is heating, remove meat from the chicken. Place meat in a bowl and shred with two forks.
  2. Heat tortillas in the skillet, one or two at a time, until lightly browned. Wrap tortillas in aluminum foil to keep them warm.
  3. Sprinkle chicken onto each tortilla. Top with avocado, cheese, peppers, onions, cabbage, cilantro, and sour cream. Serve with a lime wedge.

You may want a bigger spoon.

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