Sauté the onion and garlic

• Heat a little avocado oil in a frying pan.
• Add the onion and garlic and sauté until translucent.

Add the chicken and chipotle sauce

• Add the shredded rotisserie chicken to the pan.
• Stir in the chipotle sauce, onion powder and garlic powder.
• Loosen with a splash of water if the mixture looks too thick.

Make the pineapple salsa

• Combine the diced pineapple, red onion, cilantro and lime juice in a bowl.
• Mix well to add a sweet component to the tacos.

Fill and fry the tacos

• Place a tortilla with some cheese and chicken, then fold.
• Fry the tacos in hot avocado oil until golden and crispy on both sides.

Serve

• Serve the crispy tacos topped with the pineapple salsa.