Chicken Tinga Tacos

Instructions

1. 1

   Poach the chicken breast in a pot of simmering water until fully cooked, about 20 minutes. Once cooked, shred the chicken using two forks and set aside.

2. 2

   In a large pan, sauté the sliced onion and minced garlic until the onion is translucent and the garlic is fragrant.

3. 3

   Add the shredded chicken to the pan with the onions and garlic.

4. 4

   Pour the can of chipotle peppers in adobo sauce over the chicken mixture. Stir well to combine and let it simmer for about 10 minutes, allowing the flavors to meld together.

5. 5

   While the chicken mixture is simmering, warm the corn tortillas in a dry skillet or in the microwave until they are pliable.

6. 6

   To assemble the tacos, place a spoonful of the chicken tinga mixture onto each warm tortilla.

7. 7

   Top the chicken with slices of avocado and a sprinkle of chopped fresh cilantro.

8. 8

   Serve the tacos with lime wedges on the side for squeezing over the top.