Chicken Tinga Tacos with Cilantro Lime Slaw

Ingredients

• For the Chicken Tinga:
• 2 boneless, skinless chicken breasts 🍗
• 1 tbsp olive oil 🫒
• 0.5 small onion, sliced 🧅
• 2 cloves garlic, minced 🧄
• 1 can (15 oz) fire-roasted tomatoes 🍅
• 2 chipotle peppers in adobo, minced 🌶️
• 1 tsp smoked paprika 🌶️
• 0.5 tsp cumin
• 0.5 tsp oregano 🌿
• 0.5 tsp salt 🧂
• 0.25 tsp black pepper
• 0.5 cup chicken broth 🍲
• 1 tbsp apple cider vinegar 🍏
• For the Cilantro Lime Slaw:
• 2 cups shredded cabbage (green or purple) 🥬
• 0.5 cup shredded carrots 🥕
• 0.25 cup fresh cilantro, chopped 🌿
• Juice of 1 lime 🍋
• 1 tbsp olive oil 🫒
• 0.5 tsp salt 🧂
• 0.25 tsp black pepper
• For the Tacos:
• 8 small corn tortillas 🌮
• 0.5 cup crumbled queso fresco 🧀
• 1 avocado, sliced 🥑
• Lime wedges, for serving 🍋

Instructions

1. 1Prepare the Chicken Tinga
2. 21️⃣ Cook the Chicken – In a medium saucepan, bring water to a boil and cook chicken for 15 minutes until fully cooked. Shred and set aside. 🍗✨
3. 32️⃣ Sauté the Aromatics – Heat olive oil in a skillet over medium heat. Sauté onions and garlic until soft and fragrant. 🧄🔥
4. 43️⃣ Build the Sauce – Add fire-roasted tomatoes, chipotle peppers, smoked paprika, cumin, oregano, salt, and black pepper. Stir and let simmer for 5 minutes. 🍅🌶️
5. 54️⃣ Blend & Simmer – Transfer the sauce to a blender and blend until smooth (optional). Return to the pan, add shredded chicken and chicken broth, and let simmer for another 10 minutes. Stir in apple cider vinegar for extra tang. 🍲🔥
6. 6Make the Cilantro Lime Slaw
7. 75️⃣ In a bowl, toss shredded cabbage, carrots, and cilantro. Drizzle with lime juice, olive oil, salt, and pepper. Mix well and set aside. 🥬🍋✨
8. 8Assemble the Tacos
9. 96️⃣ Warm tortillas on a skillet for 30 seconds per side. Fill each tortilla with chicken tinga, top with slaw, crumbled queso fresco, and avocado slices. 🌮🥑
10. 107️⃣ Serve with lime wedges and enjoy this bold, smoky, and fresh dish! 🍋🔥