Happy {taco} Tuesday!
This is the second time we make this easy and delicious recipe. It's quick and simple, and perfect for a weeknight meal. The first time we made it, we followed the recipe. The second time, I by mistake, grabbed the wrong spice. I thought I was reaching for the cumin and grabbed the curry powder instead. It happens right? My only excuse, it was one of those hectic evenings and I was rushing. I saw the "cu" in the spice and just kept cooking away. Once I realized my mistake, I did manage to scoop about half of it out -- leaving about a quarter teaspoon in my pan I would guess.
In the end, we actually preferred it with a little bit of the curry. Since this was our second time making it, we had something to compare it to. And I went ahead and proceeded to adding the cumin anyway. And it turned out so good!
This recipe is definitely worthy of a Taco Tuesday night!
Chicken Tinga Tacos1 tablespoon olive oil1 cup roughly chopped sweet onion2 cloves garlic,1-2 chipotle peppers in adobo sauce, chopped1 teaspoon dried oregano1⁄2 teaspoon ground cumin1/4 teaspoon ground curry3⁄4 cup canned crushed fire-roasted tomatoes1⁄4 cup chicken stock1⁄2 teaspoon kosher salt3 cups shredded cooked chicken (rotisserie chicken works!)
For Serving10 (6-inch) corn tortillas2 ripe avocados, sliced1/4 cup chopped fresh cilantro1/2 red onion, thinly sliced and pickledcrumbled cotija, optional1 lime, cut into wedges
Sauce: Heat a large skillet over medium. Once warm, add the oil and sweet onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, curry, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
Blend: With a hand blender or regular blender, blend the tomato mixture until smooth.
Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
Pickled Red Onion: In a small bowl, add the red onions and add juice of 2 - 3 lemons. To help quicken the pickling process, I also add a drop or two of
lemon vitality essential oil. Lemon Vitality is totally safe to be ingested, is a convenient way to add a punch of flavor, and also has many health benefits when taken internally, including immune support and antioxidant properties.
To serve: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, pickled red onion, and cotija. Serve with a lime wedge for squeezing.Recipe modified from
Pinch of Yum.