Easy Chicken Tinga Tacos

Who wants tacos??? Everyone, right! These tacos follow a recipe I have been using for years. They're one of my favourite recipes to make for Taco Tuesday, for potlucks and for casual dinner parties. This recipe renders tender, juicy and flavourful chicken, without cooking it for hours in a slow cooker, all wrapped in a lightly charred corn tortilla with your desired toppings! I like my tacos simple, with some pico de gallo, sometimes some guac, or a simple avocado slice and lots of cilantro. I understand that cilantro can be very divisive, so in this recipe I recommend it, but it's optional. Red cabbage and radishes are also a favourite topping of mine, and goes really well with some queso fresco and lime.

Ingredients

2 shredded chicken breasts (bake and shred, or buy pre-shredded)

6-8 small soft corn tortillas

1/4 cup chicken stock

1/2 sweet onion, roughly chopped

1 tbsp. olive oil

1 tsp. cumin

1 tsp. paprika

1 tsp. garlic powder

1 tsp. oregano

1 tsp. kosher salt

1 tsp. chilli powder

1-2 chipotle peppers in adobo sauce, chopped

cilantro for topping (optional)

radish for topping (optional)

1/2 lime, juiced

** Makes 6-8 tacos

Requires

2 stovetop pans

Directions

1. In a large stovetop pan, heat the oil on medium high

2. Add onions and cook until tender, for about 5 minutes

3. Add spices and chipotle pepper(s) and stir for 30 seconds

4. Add chicken stock, and shredded chicken and mix well

5. Reduce heat to low, and let simmer for up to 15 minutes (until stock has reduced), stirring occasionally

6. Turn off heat and drizzle lime over chicken

7. Heat a separate pan on high. Once hot, cook the tortillas for 30 seconds on each side or until lightly charred

8. Serve with desired toppings (cilantro, radish, etc.)

9. Enjoy!