4-5 large potatoes (cubed)
1 full Rotisserie chicken (shredded)
1/2 yellow onion (chopped)
4 tomatillos (husked and quartered)
2 garlic cloves (peeled)
1 jalapeno (diced)
1/2 cup fresh cilantro
3 avocados
1 tsp olive oil
1/4 tsp salt
1/2 tsp black pepper
1/4 tsp ground cummin
1/4 tsp Chipotle Chili Powder
12 Corn tortillas


1.Place cubed potatoes in a large saucepan and fill with enough water to cover the potatoes.
2.Bring to a boil, cover, and cook until tender about 10 minutes. Drain.
3.While the potatoes are cooking, shredded the rotisserie chicken.
4.Heat olive oil in large skillet and then add onions. Cook onions until edges start to turn golden brown.
5.Add chicken, potatoes, salt, pepper, cumin, and chipotle chili pepper to skillet and stir until mixed and warm.
6.Place the tomatillos, garlic, jalapeño, and cilantro in blender.
7.Squeeze avocados out of their skins into the blender.
8.Process until smooth.
9.Heat tortillas in a skillet until warm and flexible.
10.Spoon on some of the chicken mixture and top with the tomatillo avocado sauce.

We decided to try something from Guatemala this week. We chose to make Guatemalan Chicken Tacos.  To simplify the recipe I got a Rotisserie Chicken that was already seasoned and cooked, and all I had to do was shred it.

The Chicken Tacos were very easy and fast to make and very delicious. I really liked the Tomatillo Avocado sauce. The Tomatillo Avocado sauce had a nice tangy flavor. I think I will make it the next time we have Mexican tacos or burritos.

Most people might be familiar with Mexican tacos, but these are different enough to be worth trying. The potatoes add a nice texture and weight to these Chicken Tacos.

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