Name: Chicken Tinga Street Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 tbsp cooking oil (EVOO, grapeseed oil, or vegetable oil); 1 cup yellow onion, roughly chopped; 1 cup red bell pepper, roughly chopped; 2 tbsp garlic, minced; 1 tbsp cumin; 1 tsp chili powder; 3 chipotle peppers in adobo sauce; 1 can (15 oz) fire-roasted diced tomatoes; 1/4 cup fresh lime juice; 1/4 – 1/2 cup chicken stock; 1 tsp salt (plus more to taste); 1/2 tsp ground black pepper (plus more to taste); 1 large rotisserie chicken, shredded; 10-12 (6-inch) tortillas (flour or corn); 1 cup guacamole; 1/2 cup carrots, shredded; 1/2 cup red cabbage, shredded; 2 ripe avocados, sliced; 1/2 cup red onion, chopped; 2 cups Queso Fresco or Cotija cheese; 2 tbsp fresh cilantro, chopped; 1 cup sour cream; 3 tbsp fresh lime juice; 1 tbsp fresh cilantro, minced; 1 pinch salt

Description

Flavor-packed chicken tinga street tacos featuring smoky chipotle peppers, fresh lime juice, and a variety of toppings.

Ingredients

2 tbsp cooking oil (EVOO, grapeseed oil, or vegetable oil)
1 cup yellow onion, roughly chopped
1 cup red bell pepper, roughly chopped
2 tbsp garlic, minced
1 tbsp cumin
1 tsp chili powder
3 chipotle peppers in adobo sauce
1 can (15 oz) fire-roasted diced tomatoes
1/4 cup fresh lime juice
1/4 – 1/2 cup chicken stock
1 tsp salt (plus more to taste)
1/2 tsp ground black pepper (plus more to taste)
1 large rotisserie chicken, shredded
10-12 (6-inch) tortillas (flour or corn)
1 cup guacamole
1/2 cup carrots, shredded
1/2 cup red cabbage, shredded
2 ripe avocados, sliced
1/2 cup red onion, chopped
2 cups Queso Fresco or Cotija cheese
2 tbsp fresh cilantro, chopped
1 cup sour cream
3 tbsp fresh lime juice
1 tbsp fresh cilantro, minced
1 pinch salt

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Instructions

Heat a medium-sized skillet on medium-high heat with 2 tbsp of cooking oil.
Add the chopped onions and red bell peppers to the hot oil and cook until soft (about 3 – 5 minutes). Then add the minced garlic and cook for another minute.
Add the cumin and chili powder to the pan, allowing them to fry for about a minute.
Add the chipotle peppers, adobo sauce, fire-roasted tomatoes, lime juice, and 1/4 cup of chicken stock to the skillet. Allow the mixture to reduce for 6 – 8 minutes.
Puree the mixture in a blender until smooth and return it to the skillet.
Adjust the sauce consistency with additional chicken stock if necessary and season with salt and black pepper to taste.
Stir in the shredded chicken and heat through.
Mix the sour cream, lime juice, minced cilantro, and a pinch of salt together and refrigerate until ready to use.
Assemble the tacos by warming the tortillas and layering with guacamole, carrots, cabbage, chicken tinga, avocado slices, red onions, Queso Fresco or Cotija cheese, cilantro-lime sour cream, and any additional toppings of choice.
Serve and enjoy!

Notes

Experiment with various toppings and serve with lime wedges for added freshness.