Chicken Tinga Tacos

• 500 gchicken thigh fillets
• 2 tbspchipotle paste, jarred
• 1 tbspolive oil
• 1onion, thinly sliced
• 3cloves garlic, finely sliced
• 1 x 400gtin chopped tomatoes
• 1 tspdried oregano
• 2limes, 1 juiced, 1 cut into wedges
• 8small flour tortillas, about 30g each
• 150 gsoured cream
• 2avocados
• 20 gfresh coriander, roughly chopped
• 1 tspchilli flakes
• Fine salt and black pepper
• 4corn tortillas, warmed (optional)
• 4 tbspsliced pickled red onion (optional)
• 200 gchipotle yoghurt slaw (optional)

Method

1. 1Heat the olive oil in a wide pan over medium-high heat. Add the onion and cook for 3–4 minutes until softened with golden edges.
2. 2Stir in the garlic, chipotle paste and oregano. Cook for 1 minute until fragrant and the oil turns a deep brick red.
3. 3Nestle in the whole chicken thighs and pour over the chopped tomatoes. Season well, bring to a simmer and cook for 20–25 minutes, turning halfway, until the chicken reaches 75°C for 30 seconds and is tender enough to shred.
4. 4Lift out the chicken and shred with two forks; it should give way easily. Return to the sauce with half the juice from the first lime and stir until every strand is glossy and coated. Taste and adjust salt.
5. 5While the tinga simmers, halve and stone the avocados. Smash in a bowl with the remaining juice from the first lime and a pinch of salt; keep it rough and chunky.
6. 6Warm the tortillas in a dry pan for 30 seconds each side until soft and lightly blistered. Pile high with the smoky tinga, a spoonful of smashed avocado and a generous dollop of soured cream. Scatter with coriander and chilli flakes and serve straight away with the reserved lime wedges. Add the optional pickled red onions and slaw if using.

Per serving

kcal

635

protein

34.3g

fibre

10.8g

carbs

55.7g

fat

31.5g