2 lb cooked rotisserie chicken cut into bite sizes
1 c coconut milk
1/2 tso cumin
Zest and juice of 1 lime
Splash of hot sauce
Salt and ground black pepper
1/4 c fresh chopped cilantro
1 sweet diced onion
1 pitted, chopped avocado, peeled
8 warmed flour tortillas
1. Ccombine the chicken, coconut milk, cumin, lime zest and juice, and hot sauce in medium pan. Cook over medium heat
2. Simmer until heated through and thick. Season the chicken with salt and pepper, then remove from the heat.
4. Stir in the cilantro, then divide the mixture between the tortillas.
5. Top each serving with diced onion and avocado.