Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp avocado oil
  • 1 large white onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 chipotle peppers in adobo plus 2 tbsp sauce
  • 1 cup fire-roasted crushed tomatoes
  • 0.5 cup low-sodium chicken bone broth
  • 1 tsp dried Mexican oregano
  • 0.5 tsp ground cumin
  • 0.5 tsp fine sea salt
  • 12 small corn tortillas
  • 2 cups shredded low-fat mozzarella or Oaxaca cheese
  • 1 tbsp neutral oil for brushing
  • 0.5 cup plain non-fat Greek yogurt
  • 1 medium lime, juiced
  • 1 tbsp fresh cilantro, minced

Instructions:

  1. Heat avocado oil in a large skillet over medium-high heat. Sear chicken thighs for 5 minutes per side until golden brown. Remove and set aside.
  2. In the same skillet, sauté sliced onions until translucent and soft. Add minced garlic and cook for 4 minutes.
  3. Transfer half the sautéed onions, chipotle peppers, adobo sauce, tomatoes, bone broth, oregano, and cumin to a blender. Blitz until smooth.
  4. Return the sauce and chicken to the skillet. Cover and simmer for 15 minutes. Shred the chicken with two forks and stir into the sauce.
  5. Preheat oven to 425°F (220°C). Fill corn tortillas with a pinch of cheese and the tinga chicken. Fold and place on a greased baking sheet.
  6. Brush the tops of the tortillas with neutral oil. Bake for 8 minutes, flip, and bake for an additional 5-7 minutes until crispy.
  7. Whisk Greek yogurt, lime juice, cilantro, and salt to create the zesty crema. Serve with the hot tacos.