Shredded Chicken Tacos with Fresh Tomato Salsa

So I had some leftover roasted chicken and some gorgeous tomatoes, an avocado and a red onion...all I needed was some corn tortillas.  After a weekend of cookouts, all I could think of was Mexican or Chinese, anything but BBQ!

When my children were little and we had Picadillo for dinner,  they loved nothing more than having tacos for leftovers the next day.  In those days, all we could get was the kit with the prefab corn tortillas and the rest of the fixings. These days, there is a wide variety of tortillas in all colors and sizes.  I spray them with a small amount of oil and put them in a 400 degree oven for 2-3 minutes for a light crisp. If you prefer, warm them in the microwave but my way is better!

Just shred some chicken*, without the skin,  thinly slice the avocados and top with salsa and sour cream.  If you want to get more creative, black beans, corn and grated Cheddar or Monterey Jack  are nice additions.  Keep the Tabasco on hand for more heat and check for salt and pepper.

The star of the show here is the fresh salsa so make sure you get some nice tomatoes from the farmer's market this week.  This may be the last time you see them until next summer.  Everything else is part of the supporting cast so don't go overboard!

At the end of tonight's meal my daughter wondered if we could have picadillo tomorrow so we could have leftovers with tacos.   Old habits never die...

You will need

Roast chicken
Avocados
Corn tortillas
Sour Cream
Tabasco
Shredded lettuce (optional)
Sharp cheddar cheese (optional)
Canned Black beans (optional)
Canned Corn (optional)

Fresh Tomato Salsa

*heat the shredded chicken on medium high in a skillet with a couple of TBS. of tequila or vodka if you have it.  Once the liquor is absorbed it's ready!

Photo Lindaraxa