Chicken Tinga Tacos

Instructions

1. 1

   Place the chicken breast in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken, let it cool slightly, and shred with two forks.

2. 2

   While the chicken is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute.

3. 3

   Roughly chop the tomatoes and add them to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.

4. 4

   Add the chipotle peppers in adobo sauce to the skillet. Stir to combine, then transfer the mixture to a blender or use an immersion blender to blend until smooth.

5. 5

   Return the sauce to the skillet and add the shredded chicken. Stir well to coat the chicken in the sauce. Simmer for 5-7 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

6. 6

   Warm the corn tortillas in a dry skillet or microwave until pliable.

7. 7

   Assemble the tacos by dividing the chicken tinga among the tortillas. Top with sliced avocado, chopped fresh cilantro, and a squeeze of lime juice.

8. 8

   Serve immediately and enjoy your Chicken Tinga Tacos!