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Chicken Tinga Tacos with Avocado Mayo

Tender, fresh homemade chicken tinga tacos topped with tangy Mexican cebolla and drizzled with avocado mayo.

This tender chicken tinga is proof that all good things come in small, shredded packages. This tinga technique allows you to have a slow cooked flavors in no time by pounding the chicken flat. These chicken tinga tacos with cebolla and avocado mayo are the best way to finish a long day. So sit back, crack a beer or a bottle of chardonnay and get cooking! Enjoy!

Corn tortillas
Chipotle pepper
Apple cider vinegar
Chicken breast
Avacado Mayo

Cooking terms for this recipe

Sear To cook the surface of meat very quickly with intense heat.
Simmer To stew gently below or just at boiling point.
Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.  It was derived from the brining process.

What you need

Medium, deep sauté pan
Medium pan
Small bowl

Cooking Instructions

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Step 1: Mise en Place

Read through the entire recipe before
getting started. Wash and dry all produce.
Peel, then small dice onion. Remove ends
from radish and discard; then, thinly slice.
Tear cilantro leaves and stems. Remove
ends from onion; then, small dice. Remove
chicken breasts from package; rinse and pat

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Step 2: Pound Chicken

Place chicken breasts on a cutting board
and cover with plastic wrap. Pound using a
meat mallet or heavy pan until ¼" thick.
Season with a pinch of salt and pepper.

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Step 3: Make Tinga

Heat 1 Tbsp. oil in medium sauté pan over
medium heat. Sear chicken on both sides
until golden brown, about 2-3 min per side.
Add 1- 1½ cups water, ketchup and chipotle
in adobo and stir around to combine. Bring
to a simmer, reduce heat to medium-low;
cover and cook 20 min until fully cooked.
While chicken is cooking, begin making the
cebolla (Step #4)

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Step 4: Make Cebolla

Place apple cider vinegar and 2 Tbsp. Water
in a microwave safe bowl. Microwave for 1 min
until bubbling. Then add diced onion and a
generous pinch of salt and pepper; toss to
incorporate. Allow to sit for 5-7 min until
softened. Add cilantro, radish and 3 Tbsp. oil
Set aside and allow to marinate.

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Step 5: Pull Chicken

Remove lid and pull chicken into shreds
using two forks. Cook shreds 1-2 min over
medium heat until liquid has been absorbed

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Step 6: Plate your Dish

Place tortillas on grill or sauté pan for 30-60
sec per side until warmed. Remove from heat.
Alternatively, wipe out previously used sauté or
grill pan, place back on medium heat, and
warm tortillas for 30-60 sec per side. Divide
chicken tinga between tortillas to form tacos.
Top with cebolla and drizzle with avocado
mayo. Enjoy!