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Categories:
chicken paprika oregano cumin chili powder salt water olive oil onion garlic avocado kosher salt cilantro corn tortillas lime
Viewed: 46 - Published at: 2 years agoIngredients
- 34 lb cooked chicken, chopped up into small chunks (we used a store bought rotissery chicken and cut it up)
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 12 teaspoons chili powder
- salt and pepper
- 1 cup water
- 1 teaspoon olive oil
- 1 small onion, quartered
- 1 jalapeno, quartered, seeds (optional)
- 1 garlic clove, smashed
- 4 medium tomatillos, husked, rinsed, and coarsely chopped
- 12 avocado, peeled, seeded, and cut into chunks
- 1 14 teaspoons kosher salt
- 14 cup loosely packed fresh cilantro leaves, coarsely chopped
- 6 corn tortillas
- 1 lime, cut into wedges
Method
- Salsa prep.
- Put the onion, jalapeno, and garlic in a food processor and finely chop.
- Add the tomatillos, avocado, and salt and pulse until chopped but still chunky.
- Transfer to a bowl and stir in the cilantro.
- heat the corn tortillas in the oven.
- Chicken.
- mix the paprika, chili powder, oregano, cumin, salt and pepper together in a baggie.
- add the chicken and toss to coat.
- heat olive oil in pan.
- add chicken and water.
- stir and cook until heated through and water has reduced.
- Assembly.
- add chicken to tortilla shell, squeeze lime wedge over chicken, add salsa to top and enjoy!
