Spicy Chicken Tacos
from the video
Chicken Tacos 4 Ways
by Joey Firoben
for 4 tacos
2 cups (250 g) shredded chicken
1 ½ cups (300 g) crushed tomato
1 white onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 can chipotle pepper, minced
1 teaspoon salt
4 corn tortillas
2 avocados, sliced, for topping
In a large, nonstick skillet, heat the olive oil over medium heat.
Toss in the onion and salt and sauté for 2 minutes.
Add the oregano, cumin, chipotle, and garlic. Toast for 1 minute.
Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through.
Pour the chicken mixture into a large serving bowl.
Toast the tortillas in the seasoned pan, about 3 minutes per side.
Divide the mixture evenly between tortillas, top with avocado slices, and serve.
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