Chicken Tinga & Avocado Tacos
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Chicken Tinga & Avocado Tacos
Recipe By Louis Tikaram
Ingredients
4 Coles free-range chicken thighs, grilled and shredded
1 tbsp Squeaky Gate extra virgin olive oil
1 cup roughly chopped onion
2 cloves garlic, minced
3 chipotle peppers in adobo sauce, chopped
1 tsp dried oregano
1 tsp Coles ground cumin
4 ripe Coles tomatoes
½ cup Coles real chicken stock
1 tsp sea salt
For Serving
10 corn tortillas
2 ripe avocados, sliced
¼ cup chopped fresh coriander
½ cup diced white onion
1 lime, cut into wedges
Method
Heat a large frypan over medium heat and add the oil and onion. Cook until the onions are golden, continuously stirring. Add garlic and continue to cook, then stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the chopped tomatoes, stock, and salt.
Bring to a simmer, and cook for 5 minutes till the tomatoes are broken down. Place the tomato mixture in a blender and blitz till smooth.
Return the blended sauce to the pan over low heat. Add the chicken and toss until it is completely covered in sauce.
To serve, top the tortillas with the chicken and garnish with the avocado slices, coriander, red onion, a squeeze of lime and anything else you love to eat! There are no rules with tacos!
