Weeknight Chicken Street Tacos

Directions

1. 1

   Shred the rotisserie chicken into bite-sized pieces, removing the skin if desired.

2. 2

   In a bowl, combine the diced jalapeño, tomatoes, and red onion. Set aside.

3. 3

   Preheat your Blackstone griddle to medium heat (375–400°F) and lightly coat the surface with olive oil.

4. 4

   Add the shredded chicken to the griddle and spread it into an even layer. Season with kosher salt, black pepper, and Tequila Lime Seasoning.

5. 5

   Add the jalapeño, tomatoes, and red onion directly onto the chicken. Toss everything together and cook for 3–4 minutes, until warmed through and slightly softened.

6. 6

   Stir in the sliced pickled Fresno chiles and 1–2 tablespoons of the brine. Cook for another 1–2 minutes, mixing well.

7. 7

   Lay the tortillas flat on the griddle. Sprinkle cheese onto each tortilla, then spoon the chicken mixture onto one half. Fold the tortillas over to create a half-moon shape.

8. 8

   Cook the tacos for 2–3 minutes per side, until the tortillas are golden and slightly crispy and the cheese is fully melted.

9. 9

   Remove from the griddle and let rest for 1 minute before serving. Serve hot with guacamole on the side.