Chicken Tinga Tacos

Smoky shredded chicken in tomato chipotle sauce with lime, avocado and tortillas. Bold, comforting and easy Mexican classic.

📝 Ingredients

• 1 kg boneless, skinless chicken thighs
• 1 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 1/2 tsp chilli powder
• 2 tsp kosher salt
• cooking oil
• 400 g diced fire roasted tomatoes
• 120 ml low sodium chicken bone broth
• 1/2 medium white onion, roughly chopped
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 tbsp red wine vinegar
• 1 tbsp honey
• 2 tbsp fresh lime juice
• 1/2 cup chopped fresh coriander, plus extra for serving
• 12 soft tacos
• Minced red onion
• Sliced avocado
• Crumbled cotija cheese
• Jalapeño slices

👨‍🍳 Instructions

1. 1Pat the chicken thighs dry and season evenly with salt, oregano, smoked paprika, cumin, garlic powder and chilli powder.
2. 2Blend the tomatoes, broth, onion, garlic, tomato paste, red wine vinegar and honey until completely smooth.
3. 3Heat oil in a pan or use the sauté function on your slow cooker. Brown the chicken for about 2 minutes per side, working in batches if needed.
4. 4Transfer the chicken to the slow cooker. Pour over the blended sauce and ensure the chicken sits mostly submerged.
5. 5Cook on High for 4 hours or on Low for 8 hours until the chicken becomes very tender.
6. 6Remove the chicken, shred it with two forks, then return it to the sauce. Stir in lime juice and chopped coriander.
7. 7Spoon the chicken into warm tortillas and top with red onions, avocado, cojita cheese and jalapeno slices as desired before serving.