14 minutes
A delicious and easy-to-make taco recipe featuring a flavorful chicken salad with chipotle chiles, avocado, and red-skin potatoes, served in warm corn tortillas.
Red-Skin Potato, sliced into 1/4 inch pieces
0 oz
to taste
tablespoons
Dried Mexican Oregano
teaspoons
Chipotle Chiles En Adobo, seeded and chopped
0 chiles
White Onion, finely chopped
0 oz
Cooked Chicken, coarsely shredded
0 oz
Romaine Lettuce, sliced
cups
Avocado, cubed into 1/4-inch pieces
each
tablespoons
Corn Tortillas, warmed
each
1. Cook Potato Slices
Place the potato slices in a microwaveable bowl with a sprinkle of salt and enough water to just cover the bottom. Cover the bowl tightly with plastic wrap and microwave on high for about 4 minutes. Transfer the potatoes to a cutting board to cool.
2. Make the Dressing
In the same bowl used for the potatoes, combine vinegar, oregano, chipotle chiles, and white onion. Use some of the potato water to blend the flavors, and season the mixture with about 1 teaspoon of salt.
3. Mix Salad Components
Gently break the cooled potatoes into bite-sized pieces and add them to a large bowl. Add the shredded chicken, and then pour the flavorful dressing over the top. Optionally, you can refrigerate this mixture for 30 minutes.
4. Finalize the Salad
Add the sliced romaine lettuce and cubed avocado to the chicken and potato mixture. Drizzle olive oil over the salad and toss to combine all the ingredients.
5. Serve the Tacos
Serve the chipotle chicken salad with warm corn tortillas on a platter or individual plates.
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