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Chicken Tacos

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Ingredients

  • 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

Directions

  1. Heat olive oil in an 11-inch skillet over medium heat.
  2. Add the onion, salt and pepper and sauté until softened, 3-4 minutes.
  3. Stir in the chili powder, cumin and oregano.
  4. Add tomatoes and pureed chipotles and bring to a simmer.
  5. Stir in the chicken, cover pan and cook over low heat, stirring occasionally, until chicken is heated through, 7-8 minutes.
  6. Taste for seasoning and set aside.
  7. 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.
  8. Assemble tacos by spooning some of the chicken mixture over a warmed tortilla.
  9. Top with avocado slices, cheese, cabbage, cilantro and sour cream, squeeze lime juice over all, fold taco in half and enjoy.
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