Ingredients
Method
- In a large saucepan, pour the salsa, chicken broth, and taco seasoning, then heat over medium until it starts to simmer.
- Add the shredded chicken to the pan and stir everything well to combine and heat through.
- Spoon the chicken mixture onto each corn tortilla.
- Top each taco with shredded cabbage, cheese, avocado slices, an extra spoon of salsa, and sprinkle with fresh cilantro.
- Finish by squeezing lime wedges over the tacos just before serving to add a fresh zing.
Notes
- Flour tortillas are a great alternative if you prefer. Green cabbage or shredded lettuce can be swapped with red cabbage. Cheddar was used here, but any cheese you like will work. Store leftover chicken taco meat in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.