Chicken Tinga Tacos
- Dairy Free
- Gluten Free
Why we love it:
- 11⁄4 pounds Chicken Breast
- 1 teaspoon Kosher Salt (divided)
- 1 cup Water
- 1 Red Onion (divided)
- 2 cloves Garlic
- 2 Chipotle Peppers In Adobos
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Dried Oregano
- 1⁄2 teaspoon Ground Cumin
- 1 15-ounce can Crushed Tomatoes (try the fire-roasted type)
- 8 Corn Tortillas
- 1 Avocado
- 6 ounces Queso Fresco
- 4 cups Spring Mix Salad Greens
- 4 Tablespoons Salad Dressing
- 1 Lime
Dice the chicken into ½” cubes and place in a small pot. Add ½ teaspoon of kosher salt and cover with water. Bring to a simmer and cover. Cook for about 12 - 15 minutes or until the chicken is cooked through. Set aside.
Dice the onion and mince the garlic. Reserve about a ¼ of the diced onion for topping. Remove the chilies out of the chipotle sauce and mince them too.
Heat a large skillet over medium heat; add the oil and onion. Sauté for 4 minutes, stirring occasionally. Add the garlic and cook for 30 seconds more. Stir in the chipotles, a ½ teaspoon or so of the chipotle sauce, oregano, and cumin, and stir for 1 minute. Add in the can of tomatoes, and ½ teaspoon of salt. Bring to a simmer and cook for 7 minutes.
3. OPTIONAL BLENDING
If desired, place the tomato mixture in a blender and blend until smooth. Or you can use a stick blender and process until it’s smooth. If you don’t want to, you can leave the sauce chunky or mash a little bit with a potato masher or fork.
4. ADD CHICKEN
Lift the chicken out of the poaching liquid and shred it. Add it to the sauce. If desired, you can also strain the water and add up to ½ cup of the liquid to thin out the sauce. Simmer for 1 - 2 minutes.
Warm the tortillas in the oven or over a gas flame for about 60 second until pliable. Fill with chicken and sauce, top with sliced avocado, crumbled cheese and reserved red onion.
Wash and dry lettuce. Toss with salad dressing to taste.
Serve tacos with sliced lime and salad on the side.