Pulled Chicken Tacos with Chili Salsa

pulled chicken tacos with chili salsa
  • Prep Time
  • 4Servings


  • 2 cups shredded cooked chicken, such as a store-bought rotisserie chicken
  • 2 large tomatoes, cored and chopped
  • 1 15 1/2 ounce can kidney beans, drained and rinsed
  • 1/4 cup chopped cilantro
  • 1/4 cup fresh lime juice
  • 1 tablespoon chili powder
  • Salt
  • 8 yellow corn taco shells, warmed
  • 1/2 cup sour cream
  • 1 cup (4 oz.) sharp cheddar, shredded
  • 4 scallions, thinly sliced


In a large bowl, toss together the chicken, tomatoes, beans, cilantro, lime juice, chili powder and 1 tsp. salt.

Using a slotted spoon, fill the taco shells with the chicken mixture. Top each with the sour cream, then sprinkle with cheddar and scallions.