1 cup coconut milk
1/2 teaspoon cumin
Zest and juice of 1 lime
Splash of hot sauce
Salt and ground black pepper
1/4 cup fresh cilantro, chopped
Eight 6-inch flour tortillas, warmed
1 small red onion, peeled, diced
1 avocado, halved, pitted, peeled, and sliced
Remove the meat from the chicken, pulling apart any larger chunks into bite-size pieces.
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, and then remove from the heat. Stir in the cilantro, and then divide the mixture between the tortillas. Garnish each serving with diced onion and avocado. Serve immediately.