Chicken Tinga Tacos with Avocado Radish Slaw

Tacos Instructions:

1. 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.
2. Cool sauce for a few minutes, then blend in a food processor or blender until completely smooth.
3. 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:

1. 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.
2. 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.