Just right for a light but filling taco night—and easy enough for any day of the week. Dress these up with leftovers like roasted veggies, pickled onions, and cooked beans, or revel in their weeknight simplicity.
1 pack tortillas
16 oz RoliRoti sous vide chicken, chopped or sliced
15 oz Casa Sanchez salsa
Step 1: Heat chicken in a pan on the stovetop with a tablespoon of water, or in the microwave partly covered by a damp paper towel.
Step 2: Heat tortillas: either in the microwave with a damp paper towel over the stack (this helps keep them moist), in a lightly oiled pan on the stovetop until they crisp up slightly at the edges, or directly over the flame on a gas stovetop—don’t be afraid of a little char!
Step 3: Pile a hearty serving of chicken onto each tortilla, then top with a squeeze of lime, a spoonful of salsa, and a bit of cilantro.