Is taco Thursday a thing? It totally should be, if only for an excuse to make these chicken tinga tacos. With only 10 minutes of prep and 10 minutes of cook time, these flavorful tacos can be on your table tonight.
This recipe comes to us from Melissa Coleman's (aka The Faux Martha) new cookbook, The Minimalist Kitchen, via Pinch of Yum.
The key to this being a 20-minute meal is having some cooked shredded chicken already on hand. Maybe you have some in your fridge from a meal prep session (good on you!) or maybe you picked up a rotisserie chicken from the store on your way home from work. Either way, this is the crucial step to making this meal come together as quickly as possible.
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What makes these tacos is the spicy, bright-red sauce. You simply sauté some onion, garlic, chipotle peppers, oregano, and cumin in a skillet; stir in crushed fire-roasted tomatoes, chicken stock, and salt; and then transfer the mixture to a blender to achieve a smooth consistency. Then you simply pour that sauce back in the skillet, toss in your chicken, and you've got chicken tinga!
Of course, the best part about tacos is dressing them up with toppings. After you scoop the chicken filling onto corn tortillas, garnish with avocado slices, cilantro, diced red onion, and a sprinkle of crumbled cotija cheese. Don't forget the lime slices!
→ Get the Recipe: Chicken Tinga Tacos from Pinch of Yum