To make the filling, combine the shredded or cubed cooked chicken with the salsa verde in a small skillet over medium-low heat. Mix well and heat until the mixture is bubbly.
Combine the shredded purple cabbage with mayonnaise in a small bowl and mix well.
Remove the seed from the avocado and using a fork, mash the avocado in a small bowl until it is at your desired consistency. Add about a teaspoon of lime juice and a sprinkle of salt to taste.
This recipe calls for corn tortillas, but you can easily substitute flour tortillas. That's the beauty of tacos, you can personalize them any way you like to satisfy your whims or to use whatever you already have in your pantry.
To heat your tortillas, wrap 2 stacks of 4 tortillas each in packets of aluminum foil and put it in a pre-heated 350° oven for 15-20 minutes until heated through. Alternatively, you can also heat the tortillas in the microwave. To microwave them, put 4 tortillas on a microwavable plate and cover with a damp paper towel. Microwave in 30-second bursts until they are warmed through. Repeat for the next batch until all your tortillas are warm.
To assemble, lay a tortilla on a plate. Add a generous spoonful of the chicken mixture, followed by a spoonful of the cabbage, top with some prepared salsa or pico de gallo, then a dollop of guacamole. Repeat with the rest of the tacos, or you can just let your family create their own tacos. Serve immediately and enjoy!