Smoky, spicy, shredded chicken served in warm tortillas with a tangy avocado lime crema featuring both McCormick® Mayonnaise with Lime Juice and Cholula® Original Hot Sauce.
Ingredients
- Avocado Lime Cremosa
- 2 avocado medium, pitted, peeled
- 1 water
- 1/2 cup Mayonesa con Limón
- 4 tablespoons cilantro, fresh
- 2 tablespoons lime juice, fresh
- 1/2 teaspoon salt
- Tinga de Pollo Tacos
- 6 each plum tomatoes medium, seeds removed
- 2 each chipotle peppers in adobo sauce whole
- 1/2 cup Cholula® Original Hot Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Oregano Leaves, Mediterranean Style
- 1 teaspoon salt
- 4 tablespoons oil
- 2 each white onions medium, thinly sliced
- 4 cups cooked chicken, shredded
- 12 corn tortillas 6-inch, warmed
Nutrition Information
(per serving)
Smoky, spicy, shredded chicken served in warm tortillas with a tangy avocado lime crema featuring both McCormick® Mayonnaise with Lime Juice and Cholula® Original Hot Sauce.
Key products
Instructions
Avocado Lime Cremosa
- Place all ingredients in blender container or food processor. Cover. Puree on high until completely smooth, scraping sides as needed. Hold refrigerated for service.
Tinga de Pollo
- Place tomatoes, chipotle peppers, Cholula Hot Sauce, garlic powder, oregano and salt in blender container. Cover and puree until smooth. Set aside.
- Heat oil in saucepan on medium heat. Add onion; cook 5 minutes until softened. Stir in tomato sauce mixture and chicken. Cook and stir 10 minutes, until thickened.
Service
- For each serving, lightly char 2 tortillas on hot grill, griddle or comal.
- Fill tortillas with Tinga de Pollo and drizzle with Avocado Lime Cremosa. Garnish with chopped white onion, cilantro and lime wedges.
