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Chicken Tacos

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Chicken Tacos

Taco 'bout a dinner worth savoring! Tonight we're cooking up chicken tacos, and our mouths are already watering. Is it dinnertime yet? 

chicken tacos table and thyme


  • 12 to 16 (6-inch) tortillas⁠
  • 1/2 rotisserie chicken⁠
  • 1 tablespoon chili powder, or ground cumin if you want it less spicy⁠
  • 1 teaspoon kosher salt, divided⁠
  • 1 (10-ounce) bag tri-color slaw⁠
  • 2 medium limes⁠
  • black pepper⁠
  • 1/2 medium yellow onion⁠
  • 2 medium avocados⁠
  • 1/2 (10-ounce) wheel queso fresco or other crumbly Mexican cheese⁠
  • 1 cup sour cream⁠
  • 1 cup salsa⁠
  • Hot sauce⁠


  1. Heat an oven to warm or 175ºF. Stack 12 to 16 tortillas (3 to 4 per person), then wrap them completely in aluminum foil or parchment paper. Place in the oven to warm while you prepare the chicken, slaw, and toppings.⁠
  2. Remove the breast and thigh meat from 1/2 rotisserie chicken (save the rest of the chicken for another use). Place in a bowl and shred with 2 forks. Sprinkle with 1 tablespoon chili powder or cumin and 1/2 teaspoon kosher salt, and toss to combine.⁠
  3. Place the slaw in a large bowl. Halve, then juice 1 of the limes over the slaw. Add 1/2 teaspoon kosher salt and a few grinds of pepper, and toss to combine.⁠
  4. Prepare the toppings, placing them all in separate bowls: Cut the remaining lime into wedges. Dice 1/2 yellow onion and 2 avocados. Crumble up 1/2 wheel queso fresco cheese. Place 1 cup sour cream and 1 cup salsa in serving bowls if desired.⁠
  5. If the chicken is no longer warm, it can be covered and warmed in the microwave if desired. Place the packet of warm tortillas on a plate. Place the chicken, tortillas, slaw, toppings, and hot sauce out for everyone to make their own tacos.⁠
  6. Enjoy!

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