Quick Rotisserie Chicken Tacos with Smashed Avocado

Ingredients

• 1 avocado, chopped
• 1 tablespoon fresh lime juice, plus lime wedges for serving
• ¼ teaspoon crushed red pepper flakes, plus more for serving
• Kosher salt and freshly ground black pepper
• 8 corn tortillas
• ½ of a 2- to 2½-pound (907-g to 1.2-kg) rotisserie chicken, shredded
• 1 cup (240 ml) store-bought salsa verde or pico de gallo
• 3 ounces (85 g) Cotija cheese, crumbled, or extra-sharp Cheddar cheese, shredded
• ¼ cup Quick-Pickled Red Onions
• Fresh cilantro leaves, for serving

Instructions

1. In a small bowl, mash the avocado with the lime juice, red pepper flakes, ¼ teaspoon salt, and ¼ teaspoon black pepper.
2. Using tongs, toast each tortilla directly over a gas burner set to medium-high, flipping once, until hot with lightly charred edges. Alternatively, microwave the tortillas until hot, 15 to 30 seconds.
3. Spread the smashed avocado evenly over the warm tortillas.
4. Top with the shredded rotisserie chicken, salsa, cheese, and pickled red onions.
5. Finish with cilantro leaves, extra red pepper flakes, and a pinch of salt. Serve immediately with lime wedges.