1 avocado, chopped
1 tbsp fresh lime juice, plus wedges for serving
1/4 tsp crushed red pepper flakes, plus more for serving
Kosher salt and freshly ground black pepper
8 corn tortillas
1/2 of 2- to 2 1/2-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, crumble, or extra-sharp Cheddar cheese, shredded
1/4 cup pickled red onions
fresh cilantro leaves, for serving
- Mash the avocado with the lime juice, red pepper flakes, and 1/4 tsp each salt and black pepper in a small bowl.
- Using tongs, toast each tortilla directly on the grate of a gas burner turned to medium-high. Cook, flipping once, until the edges are charred and the tortilla is hot. If you don't have a gas burner, microwave the tortillas until hot, 15 to 30 seconds.
- Spread the mashed avocado on the toasted tortillas, dividing it equally. Top with the chicken, salsa, cheese, and pickled onions. Sprinkle with cilantro leaves, red pepper flakes, and additional salt. Serve with lime wedges alongside.