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Crispy Cheddar Chicken Tacos
Ingredients
  • ½ medium red onion, thinly sliced (lengthwise, from root to stem end)
  • 1 cup hot water (tap water is fine)
  • Salt
  • ½ teaspoon dried oregano
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 2 cups shredded, cooked chicken, warmed
  • 2 chipotle peppers in adobo sauce, chopped, plus 2 tablespoons adobo sauce
  • 6 ounces medium Cheddar, Monterey Jack or queso Chihuahua, grated
  • 8 (6-inch) corn tortillas
  • Sliced avocado, salsa and lime wedges, for serving
Steps
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