Soft Chicken Tacos with the Works

Serves 4-6

To learn more, read:
Roast Chicken for Today and Tomorrow
by Tony Rosenfeld
from Fine Cooking
Issue 83
Last Edit Date: 3/26/2012 10:29:03 AM

These tacos are the perfect destination for leftover chicken. Set up a taco bar and let your family assemble their own tacos with their favorite fillings and toppings. You can find chipotles en adobo in the Mexican food section of the grocery store.

more about:

2 large ripe avocados, pitted
2 limes, 1 juiced and 1 cut into wedges
1-1/2 tsp. kosher salt; more as needed
1/4 tsp. freshly ground black pepper; more as needed
2 Tbs. extra-virgin olive oil
1 small yellow onion, finely diced
1 tsp. chili powder
Scant 1/8 tsp. ground cinnamon
1 14-1/2oz. can petite-diced tomatoes, drained
1 medium chipotle chile, finely diced, plus 1 to 2 Tbs. adobo sauce (from a can of chipotles en adobo)
2-1/2 to 3 cups leftover roast chicken, shredded or cut into thin strips
12 small corn tortillas, warmed
6 oz. queso fresco or feta, crumbled (1-1/3 cups)
3 cups thinly sliced red cabbage (about 6 oz.)
2/3 cup fresh cilantro leaves, washed and patted dry

Mash the avocados with the lime juice in a medium bowl. Season with about 1 tsp. of the salt and the pepper, or to taste.

Set a large, heavy-based skillet over medium heat. Add the oil and onion, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring, until softened and translucent, about 6 minutes. Add the chili powder and cinnamon and cook, stirring, for 30 seconds. Add the tomatoes, chipotle, and adobo sauce and cook, stirring, for 5 minutes, mashing the tomatoes with a wooden spoon. Stir in the chicken, cover, reduce the heat to low, and cook until the chicken heats through, about 10 minutes. Taste, and season with salt and pepper if needed.

Let diners assemble their own tacos by spreading the warm tortillas with the avocado and then topping with the chicken, cheese, cabbage, cilantro, and a squeeze of juice from the lime wedges.

Serving Suggestions

Serve with Jícama, Avocado, Radish & Orange Salad with Cilantro.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 510; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 7; Protein (g): 29; Monounsaturated Fat (g): 15; Carbohydrates (g): 40; Polyunsaturated Fat (g): 4.5; Sodium (mg): 1010; Cholesterol (mg): 75; Fiber (g): 9;

Photo: Scott Phillips

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by Annietoo, 3/17/2013I happened to have the ingredients for this recipe on hand. It's really quite good! I'll make this often.

by lpicc, 1/2/2010I love this recipe and make it fairly frequently when I have leftover roasted chicken. It is quite different from the usual beef tacos. Nice combination of flavors! Since the chipotle adobo chiles can be a little fiery, you might want to only use the smaller amount of the sauce (1 tbsp) when making it for the first time. I make it with regular flour tortillas since the smaller corn tortillas tend to fall apart.

by AntigoneDempsey, 7/2/2009Very tasty! This one is a staple in our house...