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.
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
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.