Siete Chicken Tinga Tacos
1 lb boneless, skinless chicken thighs (seasoned)
1 small onion, diced
2 cloves garlic, minced
1 can diced tomatoes (14.5 oz)
1-2 (~1 tbsp) chipotle peppers in adobo sauce, chopped
2 tbsp Siete Chorizo Seasoning
2 tbsp Sizzle
Salt and pepper, to taste
Toppings (use as desired): diced avocado, crumbled queso fresco, chopped cilantro, lime wedges
Active Time: 30 minutes
Season the chicken thighs with salt and pepper. In a large skillet, heat 1 tbsp of Sizzle over medium-high heat. Add the chicken thighs and sear until browned on both sides, about 5-7 minutes per side.
Remove the chicken from the skillet and set it aside. In the same skillet, add the remaining tbsp of Sizzle and add the onion and garlic. Cook until softened, about 2-3 minutes, stirring often.
Add the diced tomatoes, chipotle peppers, and the Siete Chorizo Seasoning. Stir to combine.
Return the chicken to the skillet and coat with the tomato mixture. Reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.
Once the chicken is cooked, shred it using two forks.
To assemble the tacos, warm the corn tortillas and fill them with shredded chicken tinga. Top with diced avocado, crumbled queso fresco, chopped cilantro, and a squeeze of lime juice.