Crispy Rotisserie Chicken Tacos with Mango Salsa and Avocado Crema

Begin by preheating your oven to 400°F. Next, take the leftover rotisserie chicken and shred it into bite-sized pieces, discarding any skin and bones.

In a mixing bowl, combine the shredded chicken with 1 tablespoon of taco seasoning, ensuring the chicken is evenly coated.

Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the seasoned chicken to the skillet and sauté for about 5 minutes until heated through and slightly crispy.

While the chicken is cooking, prepare the mango salsa by dicing 1 ripe mango, 1/2 red onion, and 1 jalapeño pepper.

In a separate bowl, mix the diced mango, onion, jalapeño, juice of 1 lime, and a pinch of salt. Set aside.

For the avocado crema, blend 1 ripe avocado, 1/2 cup of sour cream, juice of 1 lime, and a pinch of salt in a food processor until smooth.

To assemble the tacos, take 8 small corn tortillas and lightly brush each side with olive oil. Place them on a baking sheet and bake in the preheated oven for about 5-7 minutes until they are crispy and golden.

Once the tortillas are ready, fill each with the crispy chicken, top with mango salsa, and drizzle with avocado crema.

Serve immediately with lime wedges on the side for an extra burst of flavor.