No-Cook Pico de Gallo Topped Tacos

Ingredients

• 1 cup cups Rotisserie chicken, shredded
• 1 packet Taco seasoning
• 1/2 cup Black beans, drained and rinsed(optional)
• 6 tortillas Yellow corn tortillas
• 1 cup Roma tomatoes, diced
• 1/4 cup Red onion, finely diced
• 2 tbsp Cilantro, chopped
• 1 tbsp Jalapeño, finely diced(optional)
• 2 tbsp Lime juice
• 2 wedges Lime wedges(optional)
• 1 tbsp Olive oil(optional)
• 1/4 tsp Salt(optional)

Instructions

1. 1

   In a bowl, mix diced tomatoes, red onion, cilantro, jalapeño (if using), and lime juice. Season with a pinch of salt if desired; set pico aside.

2. 2

   Heat a skillet over medium heat. Add olive oil (if using), then add shredded rotisserie chicken and taco seasoning with 2–3 tbsp water. Stir and cook until hot and evenly coated, about 5–6 minutes.

3. 3

   Stir in black beans (if using) and cook until warmed through, about 2 minutes more.

4. 4

   Warm tortillas in a dry skillet for about 30–60 seconds per side, or until pliable.

5. 5

   Assemble tacos: spoon hot filling into tortillas and top with the pico. Serve with lime wedges.