Description
Experience the rich flavors of chicken cooked in a smoky chipotle sauce, served in warm tortillas and topped with fresh ingredients.
Ingredients
Scale
- 1 batch Chicken Tinga (shredded chicken with tomatoes, onions, and chipotle peppers)
- 16 Corn Taco Tortillas
- 8 Lime Wedges
- Chopped Fresh Cilantro
- Sliced Red Onions
- Pickled Red Onions
- Sliced Avocados
- Guacamole
- Salsa
- Crumbled Cotija Cheese
- Chopped Jalapeños
- Mexican Crema
- Grilled or Roasted Corn
Instructions
- Simmer the chicken in a large pot with tomatoes, chipotle peppers, onions, garlic, and spices for 30-40 minutes.
- Shred the cooked chicken using two forks and set aside.
- Blend the cooking liquid with additional spices, then return the shredded chicken to the pot and heat for 15 minutes.
- Heat a skillet over medium heat.
- Warm the tortillas for about 30 seconds per side until pliable and lightly toasted.
- Layer Chicken Tinga on each tortilla.
- Add avocado, Mexican crema, pickled onions, salsa, and sprinkle of Cotija cheese.
- Garnish with cilantro and jalapeños, then serve.
Notes
Make Chicken Tinga ahead of time for deeper flavor. Customize with additional toppings as desired.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg