By Sasha Gordanier
In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat. Add the shredded chicken and chipotle-tomato tinga sauce. Stir well to coat the chicken evenly. Cook for 5-7 minutes, or until the chicken is heated through and the sauce has thickened slightly.
While the chicken is cooking, warm the corn tortillas on a griddle or a non-stick pan over medium heat for about 30 seconds on each side until they are pliable and warm. Keep them wrapped in a clean kitchen towel to stay warm.
Prepare the serving of Mexican rice according to package instructions, or if already cooked, reheat it gently on the stove or microwave.
Assemble the tacos by placing a generous spoonful of chicken tinga onto each warm tortilla. Top with pickled red onions.
Chop the cilantro finely. Cut the lime into wedges.
Garnish each taco with chopped cilantro and a squeeze of fresh lime juice. Serve with a side of Mexican rice and additional lime wedges if desired.
Season the tacos with salt and pepper to taste. Enjoy your Chicken Tinga Tacos with Pickled Onions & Mexican Rice!
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This Mexican Taco Main Course recipe is ready in 30 minutes and features Shredded chicken, Chipotle-tomato tinga sauce, Corn tortillas and other delicious ingredients. Contains 500 calories total.
In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat. Add the shredded chicken and chipotle-tomato tinga sauce. Stir well to coat the chicken evenly. Cook for 5-7 minutes, or until the chicken is heated through and the sauce has thickened slightly.
While the chicken is cooking, warm the corn tortillas on a griddle or a non-stick pan over medium heat for about 30 seconds on each side until they are pliable and warm. Keep them wrapped in a clean kitchen towel to stay warm.
Prepare the serving of Mexican rice according to package instructions, or if already cooked, reheat it gently on the stove or microwave.
Assemble the tacos by placing a generous spoonful of chicken tinga onto each warm tortilla. Top with pickled red onions.
Chop the cilantro finely. Cut the lime into wedges.
Garnish each taco with chopped cilantro and a squeeze of fresh lime juice. Serve with a side of Mexican rice and additional lime wedges if desired.
Season the tacos with salt and pepper to taste. Enjoy your Chicken Tinga Tacos with Pickled Onions & Mexican Rice!
Calories per Serving: 500
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