Tangy Chicken Tinga Tacos with Avocado

• 2 Chicken breasts
• 1 tblsp olive oil
• 1 medium onion
• 4 tblsp chipotle puree
• 4 confit garlic cloves
• 400g tin chopped tomatoes
• 1 cup chicken or vegetable stock
• 2 tblsp agave
• 1 ½ teasp cumin
• 2 teasp oregano
• 2 lime zest & juice
• 1 bunch coriander
• 1 Ripe Avocado

 

Method

1. Slice the onion and cook in a pot with the olive oil until tender, 3-4 min.

2. Blend the tomatoes, garlic, stock, agave, lime, oregano & cumin to a smooth sauce and pour over the onions, allow the sauce to cook on a simmer while you prepare the chicken.

3. Sear the chicken off in a frying pan with some olive oil until you get a nice golden colour.

4. Nestle the chicken breasts into the tomato sauce and allow to simmer until the chicken is cooked, about 10 minutes.

5. Once cooked, shred the chicken with 2 forks and toss in the tomato sauce.

6. Add the chopped coriander

7. Serve the chicken tinga with avocado in a taco, a crispy baguette or over nachos.

    Enjoy!