CHICKEN TINGA TACOS

MAKES 6 SERVINGS (18 TACOS)

HANDS-ON TIME 15 MINUTES

TOTAL TIME 55 MINUTES

Chicken Tinga

750 g bone-in skin-on chicken thighs (5 to 6)

1 tsp salt, divided

½ tsp pepper

2 tsp canola oil

½ white onion or 1 onion, thinly sliced

4 cloves garlic, minced

1 ½ tsp Mexican oregano or oregano

2 bay leaves

1 398 ml can fire-roasted diced tomatoes

½ cup sodium-reduced chicken broth

2 canned chipotle chilis in adobo sauce, chopped (or ½ tsp chipotle chili powder )

4 tsp red wine vinegar or cider vinegar

Quick Pickled Onions

½ cup white vinegar

4 tsp granulated sugar

½ tsp salt

2 cups thinly sliced red onion (about ½ of an onion)

18 6-inch corn or flour tortillas

¾ cup crumbled queso fresco

Chicken Tinga Sprinkle chicken with ½ tsp of the salt, and pepper. Heat oil in large Dutch oven set over medium heat; cook chicken in batches, flipping once, until browned, about 4 minutes; transfer to plate. Add onion; cook, stirring until softened, 3 to 4 minutes. Add garlic, oregano, bay leaves and 3 tbsp water; cook, scraping up any browned bits, for 1 minute.

Return chicken and juices to pan. Add tomatoes, broth, chipotle and remaining salt; simmer over medium-low heat until chicken is tender, about 30 minutes.

Transfer chicken to bowl; let cool enough to handle. Using 2 forks, shred chicken, discarding skin and bones. Return chicken and vinegar to pan; cook, stirring over medium-low heat until sauce is absorbed, about 5 minutes.

Quick Pickled Onions In small saucepan, bring vinegar, sugar, salt and ½ cup water to boil over high heat. Remove from heat; add red onion. Let stand for 10 minutes.

Let cool slightly.

Top tortillas with chicken mixture and pickled onions; sprinkle with queso fresco.

PER SERVING about 505 cal, 20 g pro, 25 g total fat (6 g sat. fat), 50 g carb (5 g dietary fibre, 7 g sugar), 73 mg chol, 1300 mg sodium.