With so many Latin-Asian fusion eateries popping up (think Kogi Korean Tacos and the recently-opened Zengo restaurant at Santa Monica Place), it's no wonder my mind drifted to tacos after figuring out what to do with the leftovers from my shredded chicken adobo.
Maybe I just have a special place in my heart for tacos, maybe I just really love the caramelized onions in this chicken. Whatever it is, this dish melts my heart.
Adobo Chicken Tacos
Serves 2 (6 tacos)
12 small corn tortillas
1 cup shredded cheese (I used cheddar)
1/2 cup sour cream
1 handful of cilantro, chopped
1 avocado, sliced (optional)
Place three sets of two tortillas each of a microwave-safe plate. Sprinkle each tortilla set with cheese and heat in the microwave for 50 seconds, or until cheese is melted. Top each tortilla with 1/4 cup (or more) chicken, a dollop of sour cream, sliced avocado (if desired) and top with cilantro.
Serve and enjoy.