MAKE THE CHICKEN MIXTURE
In a large non-stick sauce pan, lightly coat the bottom of the pan with the olive oil.
Remove meat from rotisserie chicken and cut in medium-sized chunks.
Add chicken, salsa and Simply Organic Mild Taco Simmer Sauce to the pan and gently combine over medium heat until the mixture is heated through.
MAKE THE VEGGIE SALSA:
In a large non-stick saucepan, add the zucchini, green pepper, corn and green beans with 4 tablespoons of water and a pinch of salt.
On medium high heat, cook the veggies, shaking the pan occasionally, until the water evaporates, about 5 minutes. Remove from heat and add the cherry tomatoes, green onion, fresh parsley and lime juice, salt and pepper.
Gently toss together and place a bowl to set aside until needed.
MAKE THE AVOCADO CREAM
In a food processor, put all ingredients in and whiz together until smooth.
ASSEMBLE THE TACOS
On each tortilla, place a heaping tablespoon of the warm chicken mixture, and the same amount of veggie salsa on top.
Garnish with a little pinch of parsley or cilantro and queso fresco cheese and serve.