Ingredients

1 package 24-ounces adobo chicken, such as Marcela Valladolid
6 flour tortillas
1 medium white onion, peeled and diced
1/3 Cup fresh cilantro, washed and roughly chopped
2 avocados, peeled and sliced
1 Cup fresh salsa or pico de gallo
1 Cup Mexican crema

Directions

Cook the adobo chicken according to the instructions on the package. Transfer to a plate and keep warm while you prepare remaining ingredients.

Heat the tortillas for 15 to 20 seconds on both sides in a frying pan or griddle/comal, or directly over a gas flame on low-heat. To keep warm, wrap in a kitchen towel until ready to assemble the tacos.

Dice meat into small cubes. To assemble, place meat, onions, cilantro and avocado on top of a tortilla and top with a drizzle of crema. Serve with fresh salsa or pico de gallo.

Adobo Chicken Tacos

Ingredients

Directions