Taco Tuesday should NEVER be about opening up a packet of “flavorings”, dumping in water and ground beef. There are so many simple ways to up your taco game- even on a week night.
I am a huge fan of pantry & fridge staples and this recipe is chock full of them- fire roasted tomatoes, chilis in adobo sauce, a few simple spices- throw in onion, garlic, an avocado or two and roasted chicken and you have dinner! I add tropical fruits- mango and pineapple to balance to smokey flavors of the chilis. Warm up corn tortillas and top with cojita and your will be crowned Top Banana of Taco Tuesday.
Smokey Chicken Tinga tacos
- 1 TBS olive oil
- Rough chopped yellow onion
- 2 garlic cloves, minced
- 1 chili pepper in adobo sauce- add another if you like it spicy
- 1 tsp dried cumin
- 1/2 tsp dried oregano
- 1 cup canned fire roasted tomatoes
- 1/4 cup chicken broth or stock, unsalted
- salt and pepper to taste
- 3 roasted chicken breasts shredded
- corn tortillas- taco size
- cojita cheese, crumbled
- avocado, sliced thin
- lime wedges
- thinly sliced red onion
- chopped mango
- chopped pineapple
Thee are loads of tinga taco recipes on the internet, but my interpretation adds mango, pineapple or even a few shrimp to mix up the bold flavors.
Smokey & Tropical Chicken Tinga tacos
- In a large pan over medium high heat, sauté the onion in olive oil until translucent. Add in garlic and sauté until fragrant taking care not to burn- about 3 minutes more. Add in chili. Stir in spices- cumin, oregano, tomatoes and chicken broth. Taste for seasoning. Add salt and pepper if needed- you’ll probably need 1 tsp of each.
- Transfer tomato mixture to a Ninja blender or use an immersion blender and process in pulses. Do not over process, but you want it fairly smooth. Add more broth if mixture seems “tight”.
- Place sauce back in sauce pan and heat. Stir in shredded chicken and heat throughly on low heat. Cover and reduce heat to low. Let mixture come together and the flavors will bloom for about 5 minutes under low heat.
- To serve- heat tortillas in a clean, dry pan or on an open flame on your stove with tongs taking care not to burn your house. down. 😉
- Serve with slices of avocado, mango, pineapple or try pickled jalapeños, cheese crumbles and a squeeze of lime.