Chicken Tinga Tacos


12 Corn Tortillas

2 /12 pounds Chicken Breast

1 tablespoon Avocado Oil

½ Red Onion, diced, plus more for garnish

2 cloves Garlic, roughly chopped

1 teaspoon Kosher Salt

1 teaspoon Garam Masala

½ teaspoon Chili Powder

¼ teaspoon Cayenne Pepper

½ teaspoon Paprika

1 14-ounce can Crushed Tomatoes

1 cup Chicken Broth

Radishes, optional, thinly slices

Limes, optional, for garnish

Cilantro, optional, for garnish

Avocado, optional, sliced for garnish


Season the chicken breast with salt and pepper.

In a sauce pot, heat the avocado oil over medium heat. Add the onions and garlic. Sauté for 5 minutes until softened. Add the chicken breast, spices, tomatoes, and chicken broth. Bring to a boil and then reduce heat to simmer. Cover and simmer for 25 minutes. Remove the chicken from the sauce and place in a bowl. Continue to simmer the sauce for another 10-15 minutes to reduce and thicken.

When the chicken is cool enough to handle, shred into pieces. Store in the refrigerator until ready to serve. Just before serving, add the shredded chicken back to the sauce and gently heat over low heat.

Warm the corn tortillas under the broiler or in the oven. To serve, place a small amount of chicken in the center of each tortilla, ensuring there is enough sauce. Garnish with cilantro, radishes, sliced avocado, red onion, and lime.


Photographed by Alli Shepherd.