Ingredients

• 4 citrus (servings leftover Asian, Slow Cooker Shredded Chicken)
• 8 corn tortillas
• 2 avocado (pitted and cubed)
• 2 seedless oranges (any variety, such as Cara Cara or Navel)
• 1 lime
• 1/2 cups cilantro (minced)
• 1 jalapeno chilies (minced, remove seeds to keep mild)
• salt
• pepper

Directions

1. Warm up the leftover shredded chicken in the microwave until hot – 1-2 minutes.
2. In a medium bowl, toss together all of the Avocado Citrus Salsa ingredients. Check for seasoning and adjust accordingly; set aside.
3. Slightly warm the corn tortillas over an open flame using metal tongs. Flip the tortillas 2-3 times per side until slightly charred and pliable.
4. To serve, fill each tortilla with shredded chicken and a heaping spoonful of the Avocado Citrus Salsa.