Chicken Tinga Tacos

By charlotteh371

Ingredients

• 3 cups shredded green cabbage
• 1/2 cup packed fresh cilantro leaves
• 1/4 cup cotija cheese, crumbed
• 3 tbsp fresh lime juice divided
• 2 tbsp olive oil, divided
• 1/4 cup sour cream
• 1 cup chopped yellow onion
• 1 (15oz) can fire roasted diced tomatoes
• 2 tbsp finely chopped canned chipotle chilies in adobe sauce
• 1 tbsp chopped fresh oregano
• 3 cups shredded cooked chicken
• 8 (5inch) blue corn tortillas
• 1 medium size ripe avocado, chopped

Preparation

Step 1

toss cabbage, cilantro, cheese, 2 tbsp of the lime juice, and 1 tbsp of the oil in a bowl. mix sour cream, and remaining 1 tbsp lime juice in a bowl. refrigerate both until serving.

heat remaining 1 tbsp oil in a saucepan over medium-low. add onion, cook until softened but not browned. stir in tomatoes with juices, chiles and oregano. increase heat to medium. cook, stirring often, until onion and tomatoes are soft, about 4mins. crush mixture, breaking tomatoes up into a coarse mash. add chicken, and cook, stirring occasionally, until warmed through.

spoon 1/2 cup chicken mixture onto each tortilla, and top each with 1/3 cup cabbage mixture. drizzle with sour cream mixture and add avocado.