Makes: 6 servings

Time: Prep time – 10 minutes Cook time – 10 minutes

Ingredients:

• ½ Tablespoon olive oil
• ¼ large sweet white onion (chopped)
• 2 medium cloves garlic (diced)
• ½ Tablespoon fresh oregano
• ½ teaspoon fine sea salt
• ¼ teaspoon ground cumin (depending on taste preference)
• 1 chipotle peppers in adobo sauce (chopped, ½ if you like it less spicy)
• ½ can Original Ro-Tel (5 ounces, including liquid)
• 2 cups shredded rotisserie chicken
• Tacos:
• 6 corn tortillas (6” tortillas)
• 2 ripe avocados (sliced or mashed)
• Juice of ½ lime
• ¼ teaspoon fine sea salt
• 2 Tablespoons fresh cilantro (chopped)
• 2 Tablespoons red onion (diced)
• Crumbled cheese (optional, for garnish – cojita is best, but feta also works)
• Lime wedges (optional, for garnish)

Instructions:

Tinga:

1. Heat a large nonstick skillet over medium heat. Add the olive oil and swirl to coat.
2. Add the onion and cook until just translucent and tender (roughly 3-4 minutes).
3. Add the garlic, stir, and saute until fragrant (roughly 30 seconds). Add the oregano, stir, and saute until fragrant (roughly 30 seconds – 1 minute).
4. To the skillet, add the salt and cumin, stir to combine. Allow the seasoning to toast for 3 seconds.
5. Add in the chipotle pepper and Ro-Tel. Stir to combine. Saute for 30 seconds.
6. Transfer the sauce ingredients to a high speed blender. Blend until completely combined and smooth.
7. Return the blended sauce to the skillet and stir in the cooked shredded chicken.
8. Saute for 1 – 2 minutes, or until the chicken is fully coated and starting to crisp.

Tacos:

1. Mash the avocados and mix with lime juice and salt.
2. Toast the corn tortillas (on a warm dry skillet is easiest).
3. Coat each tortilla with mashed avocado, then add in chicken tinga, and top with a sprinkling of cilantro, red onion, and crumbled cheese.

Notes:

This recipe doubles, or even quadruples, beautifully if you’re cooking for more people or want to meal prep for the week.