Holidays at the Jungle
1 tablespoon olive oil
1 medium onion, chopped
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon oregano
1 (14.5 ounce) can petite-diced tomatoes, drained
1½ tablespoons pureed chipotle in adobo sauce
2 cups shredded cooked chicken
12 small (5½-inch) corn tortillas
1 large ripe avocado, pitted and sliced
6 ounces crumbled queso fresco or shredded cheddar cheese
1 cup thinly sliced red cabbage
½ cup fresh cilantro leaves
½ cup sour cream
1 lime, cut into wedges
Heat olive oil in an 11-inch skillet over medium heat.
Add the onion, salt and pepper and sauté until softened, 3-4 minutes.
Stir in the chili powder, cumin and oregano.
Add tomatoes and pureed chipotles and bring to a simmer.
Stir in the chicken, cover pan and cook over low heat, stirring occasionally, until chicken is heated through, 7-8 minutes.
Taste for seasoning and set aside.
Heat a small cast iron skillet over medium-high heat. Warm tortillas one at a time, turning once, until slightly puffy and just beginning to show char marks.
Assemble tacos by spooning some of the chicken mixture over a warmed tortilla.
Top with avocado slices, cheese, cabbage, cilantro and sour cream, squeeze lime juice over all, fold taco in half and enjoy.