Tacos
Shredded chicken tinga tacos topped with crunchy cabbage slaw, fresh tomato, red onion, cilantro, pickled red onions, and a squeeze of lime.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
comfortingfestiveMexicandairy-freechickencrunchytenderweeknight dinner
Ingredients
- 1 lb chicken breast
- 2 tbsp chipotle peppers in adobo
- ½ cup tomato sauce
- 8 small corn tortillas
- 2 cups cabbage
- 1 medium tomato
- ½ medium red onion
- ¼ cup cilantro
- ½ cup pickled red onions
- 2 wedges lime
Instructions
- 1
Simmer chicken in salted water until cooked through, then shred.
- 2
Blend chipotle peppers and tomato sauce, then simmer with shredded chicken.
- 3
Shred cabbage and dice tomato and red onion; chop cilantro.
- 4
Warm tortillas in a dry skillet until pliable.
- 5
Fill tortillas with tinga, top with slaw, tomato, onion, cilantro, and pickled onions.
- 6
Serve with lime wedges for squeezing.
Tools you’ll need
- large pot
- blender
- skillet
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
