Crispy Cheddar Chicken Tacos

archive.is

foxmulders

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 chipotles 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

Directions at archive.is

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