Taco night is always fun! Everything gets prepped quickly using leftover proteins from the weekend. It all goes on a platter in the middle of the table and everyone gets to make their own tacos, exactly how they want them. Taco night doesn’t even have to include tortillas — you can do taco bowls — or pile too much goodness in your tiny tortilla, because you know you will!
Recipe by Justin McChesney-Wachs on November 25, 2025
Ingredients
Tortillas: These are optional if you prefer taco bowls.
Leftover roast chicken: Shred or chop and heat in a skillet with a little olive oil, taco seasoning (see box below), and a squeeze of lime juice.
Beans: Black beans or refried beans can go on the side or in the taco/bowl.
Cilantro lime rice: Start with plain rice and stir in some fresh cilantro.
Chopped onion: Choose between white or red.
Avocado: Slices or mashed work well.
Chopped tomatoes
Fresh cilantro
Mexican cheese blend or queso fresco
Roasted veggies
Simple spicy mayo: Mix mayo with lime juice and your favorite hot sauce.
Mexican crema: If you want a milder and richer dressing, this is available in Mexican grocery stores, or you can use sour cream.
