These Zhoug Chicken Tacos feature fully cooked chicken, fire-roasted vegetables, and spicy cilantro sauce. They take 15 minutes to make using Trader Joe’s shortcuts.
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I keep this recipe on repeat for times when I want something fresh, filling, and fast without sacrificing flavor. My Trader Joe’s hack of using their Zhoug sauce adds a bright, herby kick that makes this recipe so easy to prepare. I love how it comes together in one skillet in 15 minutes, making it perfect for busy nights when I still want to put something wholesome on the table without spending a ton of time in the kitchen.
Ingredients and Estimated Cost:
- Fully cooked chicken keeps this recipe quick and simple. Rotisserie chicken works especially well since it stays juicy and shreds easily. Leftover grilled chicken or baked chicken breasts work too.
- Trader Joe’s frozen fire-roasted peppers and onions add smoky flavor without any chopping. Cooking them in a hot skillet helps develop extra char and brings out their natural sweetness.
- Trader Joe’s Zhoug sauce ties everything together. It is spicy, herby, garlicky, and bright with cilantro and jalapeño flavor. If your store is out of Zhoug, chimichurri with a pinch of crushed red pepper makes a decent substitute.
- Organic mini tortillas create the perfect taco size for piling on filling. Flour tortillas stay soft and flexible, though corn tortillas work nicely if you prefer more texture.
- Shredded Mexican-style cheese melts right into the warm filling and balances the heat from the zhoug. Monterey Jack or mozzarella are good swaps if needed.
- Fresh cilantro adds freshness and color right before serving. Diced avocado, sour cream, or pickled onions are excellent additions, too.
How To Make Zhoug Chicken Tacos
This recipe comes together quickly in one skillet. Let me show you how:
- Sauté Veggies: Place the 1 ½ cups of frozen fire-roasted peppers and onions in a large skillet over medium-high heat. Cook for 4 to 5 minutes until they are charred.
- Add Chicken: Stir the 2 cups of fully cooked chicken into the skillet. Cook until the meat is heated through.
- Add Sauce: Fold in the ⅓ cup of Zhoug sauce. Stir until the chicken and vegetables are glossy and completely coated. Remove the skillet from the heat.
- Assemble and Serve: Spoon the filling evenly into the 8 warm mini tortillas. Top with the ¾ cup of shredded Mexican-style cheese and fresh cilantro. Serve right away.
Pro Tips
- Cool the heat. Add sour cream or yogurt to mellow the heat.
- Warm the tortillas. Cold tortillas often crack when folded. Heat them in a dry skillet or microwave them wrapped in a damp paper towel to make them flexible.
- Do not overcook the sauce. Add the Zhoug sauce at the very end. You only need to fold it in until it coats the chicken. Boiling the sauce will diminish the fresh cilantro flavor.
Recipe FAQs
A rotisserie chicken is a great option for this recipe, making this a quick and easy meal.
Sure, just skip the cheese, or use a dairy-free substitute. The tacos will still be delicious.
Some of my favorites include avocado slices, a dollop of Greek yogurt, pico de gallo, shredded lettuce, or a squeeze of lime.
I love making this Mexican Cauliflower Rice to go alongside these tacos.
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Zhoug Chicken Taco Skillet (15-Minute Trader Joe’s Hack)
Recipe Cost 10.41 Serving Cost 2.60
Recipe Cost $ 10.41 Serving Cost $ 2.60Ingredients
- 2 cups fully cooked chicken
- 1½ cups Trader Joe's frozen fire-roasted peppers & onions
- ⅓ cup Trader Joe's Zhoug sauce
- 8 Trader Joe's organic mini tortillas heated
- ¾ cup shredded Mexican-style cheese
- Cilantro for garnish
- sour cream optional
Instructions
Sauté Veggies
- Cook peppers and onions in a skillet over medium-high heat until charred, 4–5 minutes.1½ cups Trader Joe's frozen fire-roasted peppers & onions
Add Chicken
- Stir in chicken and heat through.2 cups fully cooked chicken
Sauce It
- Fold in zhoug until glossy and coated.⅓ cup Trader Joe's Zhoug sauce
Serve
- Spoon into warm tortillas and top with cheese and cilantro.8 Trader Joe's organic mini tortillas, Cilantro
- Serve with sour cream (optional).sour cream
Notes
- Store the filling in the refrigerator for 3 days.
- Reheat in a skillet; assemble tacos fresh.
Equipment
Nutrition
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