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Chicken Tinga Fajitas with Mango
- Yield: 4 (2 tacos each)
- Prep Time:20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
- 8 Frescados Fajita-Style Tortillas
- 1 tbsp olive oil
- 1 onion, sliced
- 1 small jalapeño pepper, seeded and diced
- 2 cloves garlic, minced
- 1 1/2 cups diced canned tomatoes
- 1 cup reduced-sodium chicken broth
- 2 bay leaves
- 2 cups loosely packed shredded rotisserie chicken
- 1 tbsp mild chili powder
- 1 tsp each ground cumin and coriander
- 1 tsp dried oregano
- 1 tsp brown sugar
- 1/2 tsp each salt and pepper
- 4 tsp red wine vinegar
- 1 cup shredded lettuce
- 1 cup diced mango
- 1/2 cup diced red onion
- 1/4 cup finely chopped cilantro
Preperation
- Heat oil in large skillet set over medium heat; cook onion, jalapeño and garlic for about 3 minutes or until onion is slightly softened. Stir in tomatoes, broth and bay leaves; bring to boil. Stir in chicken, chili powder, cumin, coriander, oregano, brown sugar, salt and pepper.
- Reduce heat to medium-low; cook for about 10 minutes or until thickened slightly. Stir in vinegar; cook for about 5 minutes or until chicken is heated through and mixture is thickened. Remove bay leaves.
- Meanwhile warm tortillas according to package directions. Lay tortillas on surface. Divide chicken mixture among warm tortillas; top with lettuce, mango, red onion and cilantro.
