Recipe: Chicken Tacos

This Real Simple magazine recipe makes good use of that most fabulous invention for those of us who dread cooking: The store-bought rotisserie chicken.

You get tasty meat without having to heat up your house or go to the hassle of messing with raw chicken.


Yield: 4 servings

1 store-bought rotisserie chicken

2 cups store-bought red or green salsa

8 taco shells

1 cup grated Cheddar or Monterey Jack cheese

8 sprigs fresh cilantro

1/2 cup sour cream

1 avocado, chopped

1 lime, quartered

Remove the meat from the chicken and shred.

Heat the salsa in a skillet over medium heat. Add the chicken and heat until warmed through.

Fill the taco shells with the chicken mixture and top with the cheese and cilantro.

Serve with the sour cream, avocado and lime wedges on the side.

-- Emily Simnitt