For this easy adobo chicken taco recipe, you’ll need shredded rotisserie chicken, Mexican Adobo Sauce, tortillas, sour cream, a jalapeño, cilantro, and a lime.

Game plan: Make up a batch of Mexican Adobo Sauce before you begin.

  • Yield: 6 tacos
  • Difficulty: Easy
  • Total: 20 mins
  • Active: 10 mins

Ingredients (9)

  • 1 tablespoon vegetable oil
  • 1/2 cup Mexican Adobo Sauce (see note)
  • 1 pound shredded rotisserie chicken
  • 6 corn tortillas
  • 1/2 cup sour cream
  • 1 large jalapeño, thinly sliced
  • Cilantro leaves
  • 1 lime, cut in 6 wedges
  • Hot sauce (optional)


  1. Warm the oil in a medium skillet or nonstick frying pan over medium-low heat. Add the Mexican Adobo Sauce and cook until it’s fragrant, about 2 minutes. Add the shredded chicken and cook until the chicken is heated through, moving the pieces around with a pair of tongs, about 5 minutes. Set aside.
  2. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total.
  3. Assemble the tacos: Pile some of the chicken in a warm tortilla, add a spoonful of sour cream, and sprinkle with the jalapeño and cilantro. Finish with a squeeze of lime and the optional hot sauce and serve.