Celebrate Cinco de Mayo with Smoky Chicken Tinga Tacos

For the past week I have been going around in disbelief that we are already in May! This year seems to be flying by! But then I realized how excited I was that Cinco de Mayo would be ending my week and I could celebrate with a delicious display of some of my favorite foods, including these delicious Smoky Chicken Tinga Tacos.

I love quick and easy recipes that don’t skimp out on flavor which is why I love this recipe so much! I use rotisserie chicken because not only does it cut down on my cook-time, but it also adds an extra level of flavor. My secret sauce ingredient is the Guacamole Spice Blend because it infuses the delicious flavors of cumin, garlic and cilantro right into the sauce. This seasoning is also my new favorite go-to blend for creating the easiest and most flavorful guacamole around! I used to spend so much time chopping up onion, jalapeno and cilantro and now I just mix together 2 avocados and a tablespoon of the herb blend along with a sprinkle of salt for the perfect guacamole. Don’t believe me, try it for yourself!

Smoky Chicken Tinga Tacos ingredients with Instantly Fresh Guacamole Herb Blend

My preference is to serve these on street-taco sized tortillas, but any corn or flour tortilla will do. If you want the chicken to have a kick then just keep the seeds in the chipotle chili peppers. Be cautious when you do this because those seeds can really pack some heat!

If you want to plan a little Cinco de Mayo fun for your family or friends this weekend, then these tacos are the way to go. Serve them up with a side of Southwest Ranch Dip, tortilla chips and sides of rice and beans and call it a party! The only bigger question to ask is if you prefer your margarita blended or on the rocks!

Smoky Chicken Tinga Tacos

Serves 4 | Finish in 25 minutes
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When it comes to tacos, these smoky chicken tinga tacos are the way to go! Using rotisserie chicken will speed up the prep and make them the perfect weeknight meal.

Ingredients

1 tablespoon olive oil

1 cup roughly chopped sweet onion

2 cloves garlic, minced

1-2 chipotle peppers in adobo sauce, chopped (remove seeds for a milder flavor)

2 tablespoons Instantly Fresh Guacamole Herb Blend, divided

3⁄4 cup canned crushed fire-roasted tomatoes

1⁄4 cup chicken stock

1⁄2 teaspoon kosher salt

3 cups shredded rotisserie chicken

12 corn or flour tortillas

2 ripe avocados

Diced onion, fresh cilantro and Cotija cheese for serving

Directions

Heat a large skillet over medium heat. Once warm, add the oil and onion and sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles and 1 tablespoon Guacamole Herb Blend and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer and cook for 7 minutes.

Place the tomato mixture in a blender and blend until smooth.

Return the blended sauce to the pan over low heat. Add the chicken and cook for 5 minutes. Taste and add more salt if necessary.

To serve, mash together the avocados with remaining Guacamole Herb Blend and salt as needed. Serve the tortillas warm along with the chicken, guacamole and additional toppings as desired.


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