Nashville Hot Chicken Tacos

When it comes to easy week night meals, I love to use an organic rotisserie chicken. There are a million things you can do with a precooked chicken from making soup, chicken salad, casserole, pasta, and tacos.  I love anything between a tortilla so tacos are one of my favorites. I decided to create a hot chicken version because where I live it is very popular. This is also a healthier version because the chicken isn’t fried.

I take shredded rotisserie chicken and toss it with the hot spice mixture then stuff the hot chicken in warm tortillas. For the crunch factor, I added toasted panko breadcrumbs on top of the chicken. The crispy panko will mimic the crunch of fried chicken. Lastly, the tacos are finished with a drizzle of ranch dressing and a pickled okra slice.

Print Recipe
Serves: 4 (2 tacos)

Ingredients

  • 1 rotisserie chicken breast, shredded
  • Hot Spice Mixture (recipe included)
  • 8 (6-inch) corn tortillas
  • Toasted Breadcrumbs (recipe included)
  • 1/3 cup homemade or store-bought ranch dressing
  • 3 pickled okra, sliced in half lengthwise
  • Hot Spice Mixture:
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon Tabasco hot sauce
  • 4 teaspoons olive oil
  • Toasted Breadcrumbs:
  • 1 tablespoon unsalted butter
  • 2 cup Japanese-style panko breadcrumbs

Instructions

1

For the tacos, heat a medium nonstick skillet over medium heat. Add shredded chicken and Hot Spice Mixture. Stir until chicken is coated. Cook for 5 minutes or until chicken is warm, stirring occasionally.

2

To assemble tacos, heat a medium nonstick skillet over medium-high heat. Add 2 tortillas at a time. Cook for 30 seconds and then flip and cook other side for 30 seconds. Repeat with additional tortillas.

3

Top each tortilla with chicken, breadcrumbs, a drizzle of ranch dressing and pickled okra half. Serve immediately.

4

For the hot mixture, combine in a small bowl all of the hot spice mixture ingredients. Stir until combined.

5

For the toasted breadcrumbs, heat an oven to 400 degrees.

6

In microwave, melt butter in a small microwave-safe bowl for 45 seconds. Stir in panko breadcrumbs until combined. Transfer buttered breadcrumbs to a baking sheet. Bake until golden brown, about 5 to 6 minutes, stirring occasionally. Allow to cool.

 

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