– 1 Tbsp olive oil – This adds a healthy fat base for sautéing and helps develop the rich flavors.

– 1 cup roughly chopped sweet onion (≈150 g) – Provides a sweet, caramelized foundation that builds the savory backbone.

– 2 cloves garlic, minced – Brings a pungent, aromatic punch that enhances the overall taste.

– 1-2 chipotle peppers in adobo sauce, finely chopped (adjust for heat) – Delivers that signature smoky and spicy kick.

– 1 tsp dried oregano – Adds earthy, herbal notes that tie the flavors together.

– cumin to taste – This spice brings warmth and depth, making the tacos stand out.

– 3 cups shredded cooked chicken (≈340 g) – The star protein that makes these tacos hearty and satisfying.

– 10 × 6-inch corn tortillas – Serve as the base, offering fiber and authentic texture.

– 2 ripe avocados, sliced or mashed with juice of 1 lime, a pinch of salt, and a dash of garlic powder – Adds creamy, healthy fats and bright flavor.

– ¼ cup chopped fresh cilantro (≈15 g) – Freshens up the dish with bright, citrusy notes.

– ½ cup diced red onion (≈75 g) – Provides a crisp, tangy crunch that balances the richness.

– ¼ cup crumbled cotija cheese (≈30 g) – Offers a salty, cheesy finish that elevates the toppings.

– Lime wedges for squeezing – Adds a zesty splash of acidity to brighten every bite.