The Best Chicken Tinga Tacos

• servings: 3 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 tablespoon olive oil

1 cup roughly chopped sweet onion

2 cloves garlic, minced

1-2 chipotle peppers in adobo sauce, chopped

1 teaspoon dried oregano

1⁄2 teaspoon ground cumin

3⁄4 cup canned crushed fire-roasted tomatoes

1⁄4 cup chicken stock

1⁄2 teaspoon kosher salt

3 cups shredded cooked chicken (rotisserie chicken works!)

10 (6-inch) corn tortillas

2 ripe avocados, sliced

1/4 cup chopped fresh cilantro

1/2 cup diced red onion

1/4 cup crumbled cotija

1 lime, cut into wedges

Directions

Sauce

Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.

Blend:

Place the tomato mixture in a high-powered or regular blender, and blend until smooth.

Chicken

Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.

Serving

Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

Nutrition

• Calories: 216
• Total Fat: 8.1 g
• Saturated Fat: 1.7 g
• Trans Fat: 0 g
• Cholesterol: 57.9 mg
• Sodium: 176.8 mg
• Total Carbohydrate: 15.9 g
• Dietary Fiber: 3.8 g
• Total Sugars: 1.5 g
• Protein: 19.6 g