I love tacos for weeknight dinners. They taste great, are healthy and heat up well for leftovers. The leftover filling is also great on salads for lunches at work during the week. Another great use for my taco rack! To make these gluten free, use corn tortillas.
Ingredients:
1/2 onion, sliced
1 tablespoon olive oil
1 can diced tomatoes with chiles
2 cloves garlic, minced
1 chipotle in adobo sauce, chopped, plus 1 teaspoon adobo
2 cups cooked chicken, shredded
12 6-inch flour tortillas
1 avocado, chopped
lime wedges
Preparation:
1. In medium skillet, cook onion in olive oil over medium-high, until warmed through.
2. Add tomatoes, garlic, chipotle and adobo; cook 10 minutes. Heat chicken in sauce; season.
3. Serve with tortillas, avocado and limes.
Ingredients:
1/2 onion, sliced
1 tablespoon olive oil
1 can diced tomatoes with chiles
2 cloves garlic, minced
1 chipotle in adobo sauce, chopped, plus 1 teaspoon adobo
2 cups cooked chicken, shredded
12 6-inch flour tortillas
1 avocado, chopped
lime wedges
Preparation:
1. In medium skillet, cook onion in olive oil over medium-high, until warmed through.
2. Add tomatoes, garlic, chipotle and adobo; cook 10 minutes. Heat chicken in sauce; season.
3. Serve with tortillas, avocado and limes.