Rotisserie Chicken Street Tacos with Avocado Crema
Shredded rotisserie chicken on warm small corn tortillas with a two-minute smashed avocado crema, white onion, fresh cilantro, and lime. Pure assembly. Street taco format. Ten minutes.
Ingredients
Meat & Protein
- 3 cups rotisserie chicken shredded
Produce
- 2 avocado ripe — halved and pitted
- 0.25 white onion finely diced — white onion is more traditional for street tacos than red
- 0.5 cup fresh cilantro roughly chopped — leaves and tender stems
- 2 lime cut into wedges
- 1 jalapeño thinly sliced — optional
Dairy
- 0.25 cup sour cream for the avocado crema
Pantry & Canned Goods
- 12 corn tortillas small — 4 to 5 inch street taco size, warmed
- 0.5 tsp salsa verde store-bought, for serving — optional but recommended
Seasonings & Spices
- 0.5 tsp garlic powder for the crema
- 0.5 tsp kosher salt divided
- 0.25 tsp ground cumin for the chicken
Instructions
- Make the avocado crema: scoop the avocado flesh into a bowl. Add sour cream, garlic powder, juice of one lime, and a pinch of salt. Mash and stir until smooth and creamy — a few small chunks are fine, it doesn't need to be perfectly smooth. Taste and adjust salt and lime. Set aside.
- Season the shredded rotisserie chicken: toss with ground cumin and a pinch of salt. Taste — adjust as needed. No cooking required, the chicken is already warm enough from the store or can be eaten at room temperature.
- Warm the corn tortillas: place directly over a gas burner on medium flame for 15 seconds per side until charred in spots and pliable. Alternatively, warm in a dry skillet over medium-high heat for 30 seconds per side. Stack and keep warm wrapped in a clean kitchen towel or foil.
- Build each street taco: two warm corn tortillas stacked (traditional street taco style — the double layer prevents tearing under a wet filling), a spoonful of avocado crema spread on top, a generous pile of chicken, white onion, cilantro, and jalapeño if using. Squeeze fresh lime over everything. Serve with salsa verde alongside.
Notes
Double the tortillas per taco — this is the street taco way. One small corn tortilla tears under a wet, heavy filling. Two stacked give you structural integrity and a better corn-to-filling ratio. It's not about portion size, it's about how the taco holds together.
White onion, not red. Red onion is milder and better for raw applications. White onion has a sharper, more traditional street taco flavor. Dice it small and rinse under cold water for 30 seconds to take the edge off if it's too sharp raw.
The avocado crema will brown if made too far ahead. Make it right before assembling or press plastic wrap directly against the surface to minimize oxidation. A squeeze of extra lime on top also slows browning.
Internal links: connects to the rotisserie chicken cluster — Rotisserie Chicken Power Bowl, BBQ Chicken Flatbread, Asian Lettuce Cup Wraps, Chicken and Avocado Salad, Chicken Club Sandwich. Also link to Slow Cooker Shredded Chicken Breast as the make-ahead alternative protein.
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