Chipotle Chicken Tacos

For the chipotle chicken tacos:

• 2 tsp avocado oil
• 1 yellow onion (medium, chopped)
• 1 lb ground chicken (dark meat preferred)
• 2 garlic cloves (minced)
• 1 tsp kosher salt
• 1/2 tsp cumin (ground)
• 1/2 tsp ancho chili pepper
• 1-2 chili peppers in adobo (chopped) + 2 tbsps sauce from the can
• 1/3 cup water
• 12 small corn or flour tortillas

For the peach tomato salsa:

• 1 tomato (medium, chopped)
• 2 peaches, chopped
• 1/4 cup red onion, finely chopped
• 3 tbsps freshly chopped cilantro
• 2 tbsps fresh lime juice
• pinch kosher salt

For the tacos:

1. Heat a large skillet over medium heat and add the oil. Once hot, add the onion and ground chicken. Stir to combine and break apart the chicken. Cook for about five minutes, until the chicken is just starting to cook through.
2. Add the garlic, salt, cumin, ancho and chili peppers, plus the sauce from the canned chipotles. Cook, stirring often for about one to two minutes, until the garlic is fragrant.
3. Pour in the water and reduce the heat to low. Simmer for about eight to ten minutes, uncovered, until cooked through and the liquid has reduced. Turn off the heat, cover and keep warm until ready to eat.
4. Heat the tortillas in a separate pan.
5. Prepare the salsa.
6. Assemble the tacos by adding some of the ground chicken to the tortilla. Top with the salsa and serve with extra lime wedges. Serve and enjoy!

For the peach salsa:

1. In a medium sized bowl, combine all ingredients and toss to combine. Taste and adjust with more lime juice and/or salt as needed.