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Saturday, 28 December 2019

Rotisserie Chicken Tacos with a Zesty Cream Sauce

Disclaimer: This post is sponsored by CAULIPOWER Cauliflower Tortilla but the content and opinions expressed here are my own.

Growing up in rural Australia, Mexican food wasn't something we ate very often. In fact, I only knew Mexican food as crunchy taco shells filled with beef, tomato, lettuce and cheddar cheese. Tasty, but not particularly exciting. I had no idea that Mexican food was so much more until I was in my early 20s and stared going out to restaurants with my friends. But even then, Mexican food in Australia was pretty much Tex-Mex with one flavor - spicy! I was yet to discover the subtle, fresh flavors that have since become my favorite when it comes to Mexican food.

In stark contrast to my limited childhood culinary experiences, I love that my kids are growing up in a more global world where cuisines from other cultures have become every day foods for them.

Having spent the past eight years living in California Mexican food has become somewhat of a staple in our home. Tacos, burritos, quesadillas, nachos, fajitas... they're all a hit with the kids - and the adults too! It's an easy cuisine to throw my own spin on and can be such a quick meal to make at home, with every family member adding as much or as little as each ingredient as they like.

I recently discovered CAULIPOWER Cauliflower Tortillas and they've become my new go to for tacos and quesadillas. As the name suggests, they're made with cauliflower. In fact, it's the first ingredient. It's a great way to sneak a little extra veggies into the kids diet! Trust me, they taste just like regular tortillas so the kids don't even notice that they're eating something healthier!

CAULIPOWER Cauliflower Tortillas are vegan, and free of dairy, gluten, wheat and preservatives so they're great for those with food allergies or sensitivities, or anyone wanting a healthier option. My favorite thing is that they come frozen and can be heated up in the microwave or on a skillet without defrosting. This means I can grab a tortilla from the freezer and have a snack ready in no time. Plus, unlike when I freeze regular tortillas, they don't stick together. Super convenient!

Today I'm sharing one of my favorite Mexican inspired meals to make for the family: Chicken tacos, made with left over rotisserie chicken and CAULIPOWER Cauliflower Tortillas. They're super easy to put together and a great way to use up left overs - and we always have a lot of left overs when we have rotisserie chicken for dinner. Just a few simple ingredients come together to make a really tasty meal. This recipe is easy to adapt to make as many or as little as you'd like so I haven't included precise measurements. It all really comes down to personal taste. The creamy sauce is so delicious that I make up a lot more than I'll need for our tacos as it's great for dipping. Tortilla chips, bell pepper, carrots... It goes great with everything and has a tangy, zesty flavor with just a little heat.


What you'll need:
CAULIPOWER Cauliflower Tortillas (frozen)
Rotisserie chicken (shredded)
Bell pepper (sliced)
Red cabbage (shredded)
Fresh cilantro
Sour cream
Refried beans
Sweet chili sauce
Minced garlic
Lime juice


Heat the shredded chicken and the sliced bell pepper in a skillet over a medium heat. You want to brown the chicken until it's heated through, but the bell peppers can be heated until the skin starts to char. We're not big eaters so I put the chicken and bell peppers in the skillet together, but you can cook them one at a time if your prefer or if you're making a lot.


While the chicken and bell peppers are heating you can make up the sauce. This refrigerates well for days so it can always be made in advance if you prefer.

To make the sauce, mix the sour cream, refried beans, sweet chili sauce, garlic and lime juice together in a small bowl. Mix until smooth and make sure to give it a taste so you can adjust the quantities to your personal preference. I personally like to add a LOT of lime juice, and no matter how much I add in the first place I always find myself adding more!


Once the chicken and bell peppers are heated, move them to a plate and heat the tortillas one at a time on the skillet. From frozen they will only need 30 - 45 second per side on high. They'll be hot, so make sure to use tongs or a spatula to turn the tortillas. If you prefer, you can heat the tortillas in the microwave instead as per the instructions on the packaging. I prefer for my tortillas to be a little crispy, so the skillet is my go to.

Now it's time to assemble the tacos.


Place shredded cabbage, chicken and bell pepper in the middle of a tortilla. Top with the creamy sauce and some fresh cilantro. Add an extra squeeze of lime juice if you like.


And, you're done! 

Seriously, wasn't that just the easiest meal ever? And they taste SOOOO good!


Want to try CAULIPOWER Cauliflower Tortillas for yourself? Of course you do! Click the link here to download a coupon to save $2. You can find CAULIPOWER Cauliflower Tortillas in either the freezer or refrigerator aisle of your local grocery store.

Enjoy!

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Rotisserie Chicken Tacos with a Zesty Cream Sauce



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A tasty chicken taco recipe, perfect for using left over rotisserie chicken. The zesty cream sauce is so good you'll want to eat it with everything!

Ingredients:
CAULIPOWER Cauliflower Tortillas
Rotisserie Chicken (Shredded)
Red Bell Pepper (Sliced)
Red Cabbage (Shredded)
Fresh Cilantro
Sour Cream
Lime Juice
Refried Beans
Sweet Chili Sauce
Minced Garlic

Instructions:
  • Heat the chicken and bell pepper in a skillet until chicken is browned and bell peppers are charred
  • Mix the sour cream, lime juice, refried beans, sweet chili sauce and minced garlic together until smooth
  • Heat each CAULIPOWER Cauliflower Tortilla in the skillet for 30 - 45 seconds on each side, or microwave as per instructions on the packet
  • Top each tortilla with cabbage, chicken and bell peppers
  • Top with creamy sauce, cilantro and an extra squeeze of lime juice, if desired
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