Chicken Tinga Tacos
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- 3 cups cooked chicken breast, shredded
- 1 cup onion, minced
- 4 cloves garlic, minced
- 1.5 cups diced tomatoes with green chilies
- 3 tbsp. chipotle peppers in adobo
- 1/2 tsp kosher salt
- 1/2 tsp Mexican oregano
- 8 corn tortillas
- 1/4 cup fresh cilantro, chopped
- 1/4 cup queso fresco (or other cheese)
Start by sauteing the white onion in a touch of olive oil until it begins to become tender and translucent. Add 4 cloves of minced garlic and cook for one minute.
Add the diced tomatoes and chipotle peppers in adobo to the skillet. Season with salt and Mexican oregano if you like. Bring to a simmer and cook for 5-10 minutes.
Add everything in the skillet to the blender, or leave it chunky if you prefer. Blend until smooth and toss with the chicken.
Serve in warm corn tortillas with fresh cilantro, queso fresco, and any other toppings you like.
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