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Open Face Chicken Tacos

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Open Face Chicken Tacos

Open Face Chicken Tacos
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total prep
Make this a taco party for the family. Gather them around the table with all the makings ready for everyone to help themselves.


  • 12 (6-inch) flour tortillas
  • 1 1/4 cups mayonnaise
  • 2 tablespoons minced canned chipotle in adobo sauce plus 2 teaspoons sauce
  • 4 teaspoons lime juice, plus lime wedges for serving
  • 1 teaspoon sugar
  • 2 small avocados
  • 4 cups boneless skinless rotisserie chicken pieces
  • 4 medium vine-ripe tomatoes, roughly chopped (about 1 3/4 cups)
  • 1/2 pound package shredded iceberg lettuce (about 5 cups)


  • Preheat oven to 325 F. with rack in middle. Wrap tortillas in 2 foil packages and heat on rack until warm, 15 to 20 minutes.
  • Meanwhile, whisk together mayonnaise, chipotle and adobo sauce, 2 Tbsp water, 2 tsp lime juice and sugar in a bowl. Peel and pit avocados, then dice and toss with remaining 2 tsp lime juice and a pinch of salt.
  • Assemble tacos with tortillas, chicken, avocado, tomato and lettuce, then drizzle with sauce.