Name: Chicken Tinga Tacos
Total time: 24 min
Yield: Serves 4 (serving size: 2 tacos)
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion; 2 garlic cloves, minced; 1 tablespoon fresh oregano; ½ teaspoon ground cumin; 1 small chipotle chile, canned in adobo; ¾ cup chopped tomato; ¼ cup unsalted chicken stock; 1 tablespoon adobo sauce; 2 cups shredded chicken breast; 1 cup shredded dark meat chicken; ¼ teaspoon kosher salt; 8 (6-inch) corn tortillas, warmed; ¼ cup reduced-fat sour cream; ½ cup cilantro; 1 ripe peeled avocado, sliced; 1 ounce queso fresco, crumbled; 4 lime wedges

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ctullis

08/17/2016

This taco recipe works so well for me for two reasons. The first is convenience. I often cook chicken breasts two at a time; one for a particular recipe and one left over for something else. Plus, I usually have most of the other ingredients on hand. The second reason they work is much more important: THE TASTE!! These tacos have a complex and lip-smacking flavor. They're savory, tangy, and fresh. You must make them immediately!!!

IoneTaylor

02/01/2016

I agree with the previous reviewer. This was fabulous. And, it was especially fabulous because it was so delicious without a lot of work. I like that it's a taco and yet it's not your usual taco. I only had 2 cups of shredded chicken on hand so I substituted 1 cup of black beans for 1 cup of the shredded chicken. I'll happily make this recipe again!

Melanie

01/05/2016

This was fabulous! I could only eat one myself. Husband loved it as well. Everything is pretty straight forward on this so I have no suggestions or tips to share. I did make a Mexican rice along side this. I will definitely make this again. You would never know this is a "light" recipe by tasting it.

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Chicken Tinga Tacos

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