Chicken Tinga Tacos Recipe
Cabbage – jicama slaw, pico de gallo
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Ingredients
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Chicken Tinga
Cabbage-Jicama Slaw
Pico de Gallo
Tacos
Method
Chicken Tinga
- 1
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent (about 5 minutes).
- 2
Add Chicken and Flavor
Add the chicken breasts to the skillet, followed by the chipotle peppers, diced tomatoes, chicken broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is fully cooked.
- 3
Cabbage-Jicama Slaw
- 4
Prepare the Vegetables
In a large bowl, combine the shredded green cabbage, jicama (peeled and diced), and grated carrot.
- 5
Mix the Dressing
In a small bowl, whisk together lime juice, cumin, salt, and black pepper. Pour the dressing over the slaw mixture and toss to coat evenly.
- 6
Chill the Slaw
Let the slaw sit for at least 15 minutes to allow the flavors to meld.
Pico de Gallo
- 7
- 8
Combine and Mix
In a bowl, combine the diced tomatoes, onion, cilantro, jalapeño, lime juice, and salt. Mix well and set aside.
Tacos
- 9
Warm the Tortillas
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm.
- 10
Assemble the Tacos
Place a generous portion of the chicken tinga onto each tortilla, followed by the cabbage-jicama slaw and pico de gallo.
- 11
Serve
Serve the tacos immediately, garnished with extra cilantro or lime wedges if desired.
