A flexible, weeknight-friendly taco recipe using spiced chicken and roasted vegetables, perfect for creating a DIY taco night bar.

Scale

2 cups shredded rotisserie chicken

1 red bell pepper, sliced

1 zucchini, chopped

1 tbsp cumin

1 tbsp smoked paprika

1 tsp garlic powder

1 tbsp olive oil

8 corn or flour tortillas

Salt to taste

Red cabbage slaw

Avocado slices

Lime wedges

Grated vegan or dairy cheese

Heat a pan over medium-high with olive oil.

Toss sliced veggies with spices and sauté until tender-crisp, about 5–7 minutes.

Add cooked chicken and mix with additional taco seasoning.

Warm tortillas over a dry skillet or flame for 20 seconds on each side.

Assemble tacos with chicken and vegetables, then layer with toppings like avocado and lime.

Serve immediately and let everyone customize their own.

Swap chicken for jackfruit or chickpeas for a vegan version.

Roast vegetables ahead of time for quick meal assembly.

Great for weeknight dinners or family gatherings.

Keywords: taco night ideas, chicken taco recipe, diy taco bar, healthy taco night