If using a rotisserie chicken, shred the meat and set aside. If cooking it from scratch, boil or bake until fully cooked and then shred.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent, about 3–4 minutes.

Stir in the fire-roasted tomatoes, minced chipotle peppers, cumin, salt, and pepper. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.

Add the shredded chicken into the skillet, tossing to coat it in the sauce. Simmer everything together for an additional 5–7 minutes, stirring occasionally, until heated through.

While the chicken is simmering, warm the tortillas on a griddle or in a dry skillet for about 30 seconds on each side until pliable.

Place a generous scoop of the smoky chicken mixture onto each tortilla. Top with fresh cilantro, queso fresco, and sliced avocado if desired.

Squeeze fresh lime over the tacos for an extra zing and enjoy the burst of flavors!