By Krista McCabe
In a large pan over medium heat, add 1 tablespoon of olive oil. Once hot, add the finely chopped chipotle peppers in adobo or chipotle paste and stir for about 1 minute until fragrant.
Add the 14 oz can of crushed tomatoes or 1 1/2 cups of tomato sauce to the pan. Stir well and let it simmer for another 2 minutes.
Add the shredded cooked chicken to the sauce. Stir to coat the chicken with the sauce and let it simmer for 5-7 minutes until heated through. Add salt and pepper to taste.
While the chicken mixture is simmering, prepare the quick cabbage slaw. In a mixing bowl, combine the 2 cups of thinly sliced cabbage, 1/4 cup of lime juice, 1/4 cup of thinly sliced red onion, and 1 tablespoon of olive oil. Toss well and season with salt and pepper to taste.
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until soft and pliable.
Assemble the tacos by placing a portion of the chicken tinga mixture in each tortilla. Top with the quick cabbage slaw and a sprinkle of fresh cilantro.
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This Mexican Main Course Tacos recipe is ready in 30 minutes and features shredded cooked chicken, crushed tomatoes or tomato sauce, chipotle peppers in adobo or chipotle paste and other delicious ingredients. Contains 320 calories total.
In a large pan over medium heat, add 1 tablespoon of olive oil. Once hot, add the finely chopped chipotle peppers in adobo or chipotle paste and stir for about 1 minute until fragrant.
Add the 14 oz can of crushed tomatoes or 1 1/2 cups of tomato sauce to the pan. Stir well and let it simmer for another 2 minutes.
Add the shredded cooked chicken to the sauce. Stir to coat the chicken with the sauce and let it simmer for 5-7 minutes until heated through. Add salt and pepper to taste.
While the chicken mixture is simmering, prepare the quick cabbage slaw. In a mixing bowl, combine the 2 cups of thinly sliced cabbage, 1/4 cup of lime juice, 1/4 cup of thinly sliced red onion, and 1 tablespoon of olive oil. Toss well and season with salt and pepper to taste.
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until soft and pliable.
Assemble the tacos by placing a portion of the chicken tinga mixture in each tortilla. Top with the quick cabbage slaw and a sprinkle of fresh cilantro.
Calories per Serving: 320
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