2 pounds – cooked chicken breast
1 cup – coconut milk (from the can)
1/2 teaspoon – cumin
Zest and juice of 1 lime
Splash hot sauce
salt and ground black pepper
1/4 cup – fresh cilantro (chopped)
corn tortillas (warmed)
Red or green cabbage shredded
1 – avocado (peeled, pitted and sliced)
1. Remove the meat from the chicken, then use your fingers to pull any larger chunks into bite-size pieces.
2. In a medium saucepan over medium heat, combine the chicken, coconut milk, cumin, lime zest and juice, and hot sauce. Simmer until heated through and thick. Season the chicken with salt and pepper, then remove from the heat. Stir in the cilantro, then divide the mixture between the tortillas.
3. Top each serving with shredded cabbage and avocado. Or choose any toppings you like!