Tacos, Enchiladas, Tamales, Tostadas

Serves 6 to 8 as a taco filling

• 1 medium red onion, sliced into ½-inch thick sliced
• Olive oil
• Salt, freshly ground black pepper to taste
• 1 ripe papaya, peeled, seeded and sliced ½-inch thick
• 2 pounds boneless skinless chicken thighs and/or breasts
• 1/2 cup Frontera Chipotle Salsa
• Chopped cilantro
• 12 to 16 warm tortillas

1. Preheat a gas grill to medium-high heat or prepare a charcoal grill.
2. Brush onion slices with olive oil and sprinkle with salt and pepper. Grill the onions, carefully turning them once, until golden and tender, about 10 minutes.  Cool, then dice.
3. Brush papaya slices with olive oil; sprinkle with salt and black pepper.  Grill until just tender, about 1 minute per side, and then dice.
4. Coat chicken with olive oil, salt and black pepper. Grill, turning once, until golden and cooked through, about 10 to 12 minutes. Cool, then cut into ½-inch pieces.
5. Mix grilled chicken, onions and salsa in large bowl. Gently stir in papaya and season with salt. Sprinkle with chopped cilantro. Serve with warm tortillas.