Chicken Tacos with Avocado Salsa

Ingredients

• 1 rotisserie chicken (or 1.5 lbs of chicken breast or thigh)
• small corn tortillas (3 per person)
• 3 leafs kale
For the sauce (inspired by El Pollo Loco Avocado Salsa)
• 1 ripe avocado
• 1 jalapeno pepper without stem (don't included seeds for less of a kick)
• 1 cup water
• 1 tablespoon white vinegar
• ¾ teaspoon salt
• 2 tablespoons fresh cilantro
• 2 tablespoons onion

Instructions

1. Blend all ingredients for sauce with food processor or magic bullet.
2. Shred chicken from rotisserie.
3. Heat tortillas. I use olive oil and a large stove top pan on medium-low to heat 2-3 at once. Keep warm on plate and cover with pot lid
4. Wash kale, rip leafs (no stems) into small pieces and crumple with hands. It should turn a darker color (this helps with flavor and digestion).
5. You may even want to warm the chicken if not already.
6. Serve and enjoy!