Instructions

• If the 1 rotisserie chicken is not already shredded, remove the meat from the bones and shred it; set shredded chicken aside.
• In a large saucepan, combine ½ cup restaurant-style salsa, ½ cup low-sodium chicken broth, and 2 tablespoons taco seasoning. Stir to combine.
• Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
• Add the shredded rotisserie chicken to the saucepan and stir to coat. Simmer 3–5 minutes, stirring occasionally, until the chicken is heated through and the sauce has slightly reduced.
• Warm the 8 medium corn tortillas. Option A: Heat a dry skillet over medium and warm each tortilla 20–30 seconds per side. Option B: Wrap the tortillas in a damp paper towel and microwave 30–45 seconds until pliable.
• Assemble the tacos: divide the sauced chicken evenly among the 8 warmed tortillas. Top the tacos by dividing 1 cup shredded red cabbage and 1 cup shredded cheese evenly across the tacos. Add slices from 1 avocado and sprinkle chopped fresh cilantro over each.
• Cut 1 lime into wedges and squeeze a wedge over each taco before serving.