This isn’t another chicken taco. These are the hot-as-hell chicken tacos of dreams. And, because you’re making the most of a rotisserie chicken, you’re saving time, time, time. Now, that’s something you love, right? Now, we know it looks like a lot of ingredients, but it’s super simple to throw together and even more tasty than that. You’re welcome.
2 tablespoons Olive oil
1 medium Onion, thinly sliced
2 cloves Garlic, finely grated
1 each Mad Dog 357 Naga Morich Pepper Pod, finely chopped
1 teaspoon Ground cumin
1 teaspoon Smoked paprika
½ teaspoon Ground coriander
½ teaspoon Dried oregano
Salt, to taste
1 can (8 oz) Tomato sauce
1 tablespoon Brown sugar
1 cup Water
1 each Rotisserie chicken, skin removed, meat shredded (it’s about 3-3½ cups)
12 each Soft taco shells
Plenty of your favorite taco toppings: avocado, cotija, onion, radishes, cabbage or whatever you enjoy most.
Heat the oil in a skillet over medium heat. Cook the onions until soft (usually about 4 mins). Add the garlic and cook for just a moment, until fragrant. Add the Mad Dog 357 Naga Morich Pepper Pod along with the spices and stir to coat the onions and garlic. Cook for another minute and then add the tomato sauce, brown sugar, and water. Allow this mixture to boil and reduce slightly by cooking for 5-6 minutes. Add the chicken and stir to coat with the sauce. Continue to cook for another 5-6 minutes until the sauce is thick and sticks to the chicken.
Fill taco shells with the Mad Morich Chicken and your favorite toppings.