Smoky Chicken Tinga Tacos

Ingredients

• 500 g chicken thigh fillets
• 2 tbsp chipotle paste, jarred
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 3 cloves garlic, finely sliced
• 1 x 400g tin chopped tomatoes
• 1 tsp dried oregano
• 2 limes, 1 juiced, 1 for serving
• 8 small corn or flour tortillas
• 150 g sour cream
• 2 avocados
• 20 g fresh coriander, roughly chopped
• 1 tsp chilli flakes
• Crusty bread, to serve
• Dressed green salad, to serve
• corn tortillas, warmed, to serve
• pickled red onions, to serve
• chipotle yoghurt slaw, to serve

Method

1. Heat 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. Stir in the garlic, chipotle paste and oregano. Cook for 1 minute until fragrant and the oil turns a deep brick red.
3. Nestle in the whole chicken thighs and pour over the chopped tomatoes. Season well, bring to a simmer and cook for 12–15 minutes, turning halfway, until the chicken is cooked through and starting to pull apart at the edges.
4. Lift out the chicken and shred with two forks — it should give way easily. Return to the sauce with the lime juice and stir until every strand is glossy and coated. Taste and adjust salt.
5. While the tinga simmers, halve and stone the avocados. Smash in a bowl with a squeeze of lime and a pinch of salt — keep it rough and chunky.
6. Warm 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 pickled red onions, slaw and lime wedges on the side.