Ingredients:
For the chicken:
- 2 cups leftover roasted chicken, shredded or diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the guacamole:
- 2 ripe avocados
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper, to taste
For the salsa:
- 1 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper, to taste
For assembling the tacos:
- Corn tortillas
- Julienned watermelon radish
- Crumbled cotija cheese
- Fresh cilantro leaves, for garnish
Directions:
- In a skillet, heat the olive oil over medium heat. Add the leftover roasted chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook for 5-7 minutes, until the chicken is heated through and slightly browned. Remove from heat and set aside.
- To make the guacamole, mash the ripe avocados in a bowl with a fork. Add the diced red onion, chopped cilantro, lime juice, salt, and pepper. Stir until well combined.
- For the salsa, combine the diced tomatoes, diced red onion, chopped cilantro, lime juice, salt, and pepper in a separate bowl. Mix well.
- Warm the corn tortillas in a dry skillet over medium heat, flipping them after a few seconds on each side, until pliable and heated through.
- To assemble the tacos, spread a spoonful of guacamole on each tortilla. Top with a portion of the shredded or diced leftover roasted chicken. Add a spoonful of salsa on top. Sprinkle with crumbled cotija cheese and julienned watermelon radish. Garnish with fresh cilantro leaves.
- Serve the leftover roasted chicken tacos immediately, and enjoy!
