Chicken Tinga Tacos
Chicken Tinga Tacos
The Minimalist Kitchen

Thanks to rotisserie chicken and a quick blender sauce made from punchy chipotle peppers in adobo, this flavorful weeknight dinner is ready in 30 minutes. All you need are a few pantry ingredients (plus any fun toppings you have in the fridge). Just call these chicken tinga tacos from Melissa Coleman’s cookbook The Minimalist Kitchen a brilliant secret weapon.

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3 servings (10 to 12 tacos)

1 tablespoon extra-virgin olive oil

1 cup roughly chopped sweet onion

2 garlic cloves, minced

3 tablespoons pureed chipotle peppers in adobo

1 teaspoon dried oregano

½ teaspoon ground cumin

¾ cup canned crushed fire-roasted tomatoes

¼ cup chicken stock

½ teaspoon kosher salt

3 cups shredded rotisserie chicken

10 six-inch corn tortillas

2 ripe avocados, sliced

¼ cup chopped fresh cilantro

½ cup diced red onion

Crumbled cotija cheese

1 lime, cut into wedges

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

2. Transfer the tomato mixture to the bowl of a blender and puree until smooth. Return the sauce to the pan over low heat. Add the chicken
and cook for 5 minutes. Taste and add more salt if necessary.

3. Warm the tortillas by placing them directly over a gas flame to char the edges, transferring to a plate and covering with a towel once each is finished. 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.

787 calories

48g fat

60g carbs

35g protein

8g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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