2 breasts of chicken, cooked and boneless
1 onion, chopped
3 tomatoes, chopped
3 chipotle peppers which had been marinated, chopped
Green sauce or red, to taste
½ litre of sour cream
tomatoes, in slices
Avocado, in slices
1 – Heat some ACADO™ oil in a pan. Add onions, diced tomatoes and the chipotle peppers.
2 – Heat until the liquid of the tomatoes has been reduced. Crumble the chicken and add it to the pan.
3 – Season with salt to taste. Stir well to combine all ingredients. Remove from the fire.
4 – In a dish bend the tortillas and close it with a toothpick.
5 – Put ACADO™ oil in a pan and fry the tacos until they are golden brown.
6 – Serve on a bed of lettuce, tomatoes and avocado, with salsa and cream.