Chicken Tinga Tacos with Avocado Radish Slaw

HomeRecipesOtherBlogger RecipesChicken Tinga Tacos with Avocado Radish Slaw

Total Time: 30 min

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Cook Time: 30 min

Nutrition Facts

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Nutrition information
per serving

Calories 70

Total Fat 6g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 3.5g

Cholesterol 0mg

Sodium 110mg

Total Carbs 5g

Dietary Fiber 3g

Total Sugars 1g

Protein 1g

Potassium 290mg

Vitamin A 354 IU; Vitamin C 11 mg; Calcium 17 mg; Iron 0.4 mg; Vitamin D 0 IU; Folate 45 mcg; Omega 3 Fatty Acid 0.06 g

% Daily Value*: Vitamin A 8%; Vitamin C 20%; Calcium 0%; Iron 2 %;

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Deeply smoky and flavorful, chicken tinga is a soulful dish and a great way to use leftover roast chicken. Our favorite way to top this spicy dish is with a light and fresh avocado radish slaw.

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Serves: 4

Ingredients
Instructions

1/2 yellow onion, peeled and diced 2 cloves garlic 2 Tbsp. olive oil 1 (14-oz.) can no-salt added fire roasted tomatoes 2 chipotles in adobo (this makes a slightly spicy sauce, add more or less chipotle according to your taste) 1/2 Tbsp. ground cumin 1/2 tsp. salt 1/2 tsp. black pepper 2 cups cooked shredded chicken (leftover roasted chicken works great for this) 16 (4-inch) corn tortillas Avocado Radish Slaw (see recipe below) 1/4 cup chopped cilantro 1 1/2 Tbsp. diced yellow onion Avocado Radish Slaw 1 ripe, medium Fresh California Avocados 3 oz. water 1 lime, juiced 1/4 cup cilantro Heavy pinch salt 1 cup shredded radishes

Tacos Instructions:

In a large saucepan sauté onions and garlic in olive oil over medium-low heat until onions are translucent. Add tomatoes, chipotle, cumin, salt, and pepper and continue cooking, stirring from time to time to prevent sticking. Cook until sauce has reduced by ⅓ to ½ – about 30 minutes.
Cool sauce for a few minutes, then blend in a food processor or blender until completely smooth.
Return sauce to pot and add chicken. Cook over medium-low keeping at a bare simmer for 15 minutes until chicken is warmed through and coated with sauce.

To assemble tacos, stack two warmed corn tortillas and top with chicken tinga, avocado radish slaw, onions, and cilantro.

Avocado Radish Slaw Instructions:

In a blender, mix avocado, water, lime juice, cilantro, and salt. Blend until completely smooth and a bit frothy. The consistency should be like a thin mayonnaise.
Mix radishes with avocado sauce and use to top chicken tinga tacos.

Serving Suggestion: Tacos go best with more tacos. Try shrimp, potato, and carne asada tacos.

Beverage Pairing: Lemon Agua Fresca or chilled water with lemon.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.