Mexican Chicken Tinga Tacos with Avocado Salsa

Ingredients

• 1 pound boneless chicken breasts, skinless
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 can tomatoes, diced
• 2 pieces chipotle peppers in adobo, chopped
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 2 large avocados, diced
• 1 cup tomato, diced
• 1 cup red onion, finely chopped
• 1 cup cilantro, chopped
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon salt

• 8 small tortillas, corn or flour, warmed

Method

1. 01
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
2. 02
   Add the chicken breasts to the skillet and sear on both sides until golden brown, about 5 minutes per side.
3. 03
   Add diced tomatoes, chipotle peppers, chicken broth, oregano, cumin, salt, and black pepper to the skillet. Stir to combine.
4. 04
   Bring the mixture to a simmer, cover, and cook for 20 minutes or until the chicken is cooked through and tender.
5. 05
   Remove the chicken from the skillet and shred using two forks. Return the shredded chicken to the skillet and mix well with the sauce.
6. 06
   To make the avocado salsa, combine diced avocados, tomato, red onion, cilantro, lime juice, and salt in a bowl. Mix gently to combine.
7. 07
   Warm the tortillas in a dry skillet or microwave until pliable.
8. 08
   Assemble the tacos by placing a portion of chicken tinga in each tortilla, then top with a generous spoonful of avocado salsa.
9. 09
   Serve immediately, garnished with additional cilantro if desired.