Chicken Street Tacos

Tender rotisserie chicken tossed with a vibrant taco seasoning piled into warm corn tortillas, layered with crispy seasoned bacon, fresh pico de gallo and fresh cut avocado. This street tacos recipe is quick and easy!


1 cup

Rotisserie chicken, from the deli, shredded

2 tsp.

Taco seasoning


6 inch corn tortillas

4 slices

Bacon, cooked and diced


Avocado, seed removed, peeled and diced

1 cup

Tomato, diced

1 Tbsp.

Cilantro, chopped

1/2 cup

Yellow onion, diced

1/2 Tbsp.

Jalapeños, diced


Lime, juiced


Salt and pepper to taste


  1. In a medium skillet over medium high heat, cook the bacon for 6-8 minutes or until the edges start to brown.

  2. Stir in chicken strips and taco seasoning. Cook for 4 minutes or until the bacon is crisp and the chicken is hot.

  3. In a lightly oiled skillet over medium heat, warm the tortillas until they get a touch of brown on each side. Set aside. To prepare the pico de gallo, combine the remaining ingredients in a small bowl and set aside.

  4. Fill the tortillas evenly with the chicken and bacon mixture, then top with fresh avocado and pico de gallo.