Are you an I’ll-start-Monday person?
Let’s taco ’bout it!
(Sorry.)
I can’t resist a pun — ever.
I’m totally an I’ll-start-Monday person. To a fault, with pretty much everything. Right now I’m in “I’ll-start-meal-prepping-on-Monday-again” mode. The last few weeks I’ve been awful at planning meals. Eddie was traveling, it’s been hot, I’ve been craving cold things — sweet corn, tomatoes, basil and a drizzle of balsamic — and somehow we kept finding ourselves scrambling for dinner.
It’s ridiculous, because we actually have a ton of food. But you open the overflowing fridge or the stocked pantry and suddenly it’s, WE HAVE NO FOOD for dinner.
Such brats.
These tacos, though, are getting me back on the wagon — at least for this week, before vacation. They’re smoky, roasted and downright wonderful. I love them.
Chicken tinga never used to call to me because it’s built on a tomato-sauced shredded chicken, and I have complicated feelings about tomato sauce. But a few weeks ago, while Eddie was away and I was desperate to do anything different, we drove to Cleveland to see my brother and sister-in-law and I had chicken tinga tacos.
We tried them at a place called Coastal Taco. The whole meal wasn’t perfect, but the first taco I tasted was the chicken tinga and I couldn’t stop thinking about it. I should have ordered another one (or three), but, in classic fashion, I insisted on trying multiple tacos because who eats just one kind?
Not me.
The week we got back, these were the first thing I made. The chicken is incredible — smoky, saucy and with a touch of heat. It’s versatile too: use it in enchiladas, on pizza, in salads, over pasta — the ideas are endless.
Of course I couldn’t leave it alone, so I made guacamole with grilled corn. Because everything is better with guacamole and grilled corn. Topped with a quick pico and a spritz of lime, it’s pure summer on a plate.
Next up: Margarita Monday.
Chicken Tinga Tacos with Grilled Corn Guac
4
45
Pin Recipe
Leave a Review »
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 (14-ounce) can fire roasted diced tomatoes
- 1 tablespoon tomato paste
- 1 chopped chipotle pepper
- 2 tablespoons adobo sauce from a can of chipotles
- 12 corn or flour tortillas
- Queso fresco for topping
- Lime wedges for spritzing
quick pico
- 1 cup cherry tomatoes, chopped
- 1/2 sweet onion, diced
- 2 tablespoons chopped fresh cilantro
- 1/2 lime, juiced
grilled corn guacamole
- 3 avocados, chopped
- 2 ears grilled corn, kernels cut off
- 1 jalapeño, seeded and diced
- 1/4 cup diced sweet onion
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
-
Heat a large skillet over medium-high. Season the chicken liberally with cumin, smoked paprika, garlic powder, salt and pepper. Add the olive oil and brown the chicken on both sides until golden.
-
Remove the chicken and reduce heat to medium-low. Add the onion, scraping up any browned bits, and cook 5 minutes until softened. Stir in the garlic, fire roasted tomatoes, tomato paste, chipotle pepper and adobo sauce. Bring to a simmer, stirring often. Add the chicken back, cover and cook on medium-low until cooked through, 15 to 20 minutes.
-
Remove the chicken (reserve the sauce) and shred it. Stir the shredded chicken back into the sauce to coat and keep warm. To assemble tacos: place chicken on tortillas, add pico, grilled corn guacamole, queso fresco and a generous squeeze of lime.
quick pico
-
Stir together tomatoes, onion, cilantro and lime. Season with a pinch of salt and pepper.
grilled corn guacamole
-
Mash the avocado in a bowl, then stir in the grilled corn, jalapeño, onion, cilantro, lime juice, salt and pepper. Adjust texture and seasoning to taste.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the facebook page.
I appreciate you so much!
Plus alllllll the chips!