Instructions

1. 1

   Heat olive oil in a large skillet or Dutch oven over medium heat. Add sliced yellow onion and cook until softened, about 5-7 minutes.

   ⏱️ 7 min

   
2. 2

   Add minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

   ⏱️ 1 min

   
3. 3

   Stir in the shredded Trader Joe's Fully Cooked Chicken Breast, Trader Joe's Fire Roasted Diced Tomatoes (undrained), minced chipotle pepper, adobo sauce, chicken broth, dried oregano, and cumin. Season with salt and black pepper.

   ⏱️ 2 min

   
4. 4

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.

   ⏱️ 12 min

   
5. 5

   While the tinga simmers, warm the Trader Joe's Organic Corn Tortillas. You can do this by heating them in a dry skillet over medium-high heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in a 350°F oven for 5-7 minutes.

   ⏱️ 5 min•🌡️ 350

   
6. 6

   To assemble the tacos, spoon the chicken tinga mixture into the warmed tortillas. Top with Trader Joe's Organic Shredded Green Cabbage, crumbled Trader Joe's Cotija Cheese, sliced Trader Joe's Organic Avocado, and chopped Trader Joe's Organic Cilantro.

   ⏱️ 3 min

   
7. 7

   Serve immediately with lime wedges and Trader Joe's Salsa Autentica on the side, if desired.

   ⏱️ 1 min

   

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Nutrition Facts (per serving)