Chicken Tinga Tacos

Ingredients:

For the Chicken:

1 White Onion diced

3 Cloves Garlic diced (same size as the onion dice)

2 Chipotle Peppers in Adobo Sauce blended

1/2 Teaspoon Cumin

3/4 Cup Fire-Roasted Tomato Salsa

1/4 Cup Chicken Broth

1/4 Teaspoon Sea Salt

1 Small Rotisserie Chicken shredded

For Serving:

8 4" Corn Tortillas (https://amzn.to/3QDMv7u)

1 Jalapeño thinly sliced

1/4 Cup Fresh Cilantro

1/2 Cup Red Onion pickled

1/4 Cup Dairy-Free Cotija

1 Lime cut into wedges

Instructions:

1. In a non-stick skillet on medium heat, sauté the diced onions & garlic.

2. Stir in the chipotle peppers in adobo sauce, chicken broth, fire-roasted tomatoes, sea salt and cumin.

3. Add in the tomatoes, stock, and salt.

4. Bring to a simmer, and cook for 7 minutes.

5. Blend in a blender or using a handheld immersion blender.

6. Mix the tinga sauce with the shredded chicken.

7. Warm the tortillas in a pan on low heat.

8. Top with the chicken, pickled onions, cilantro, dairy-free cotija, jalapeño & lime.

9. Enjoy!