Chicken Tinga Tacos

Thanks to rotisserie chicken, fire-roasted diced tomatoes, and canned adobo sauce, this simple taco dinner comes together in less than 30 minutes. Savannah Bee Honey Hot Sauce is the perfect sweet heat finish.

Chicken Tinga Tacos
(adobo-spiced sauce, shredded chicken + honey hot sauce)
Serves 4 to 6

What you need:
1 tablespoon vegetable oil
1 cup diced onion
1 (14.5-ounce) can fire-roasted diced tomatoes, drained
½ cup chicken broth
3 tablespoons adobo sauce
3 cups shredded skinless rotisserie chicken
Charred corn tortillas, sliced avocado, fresh cilantro, Savannah Bee Company® Honey Hot Sauce, and lime wedges for serving

What to do:

1. Wash Up!

2. Make the Tinga Sauce: Heat the oil in a large skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Stir in the tomatoes, broth, and adobo sauce and bring to a boil.

3. Cook the Chicken: Add the shredded chicken. Cook 5 minutes or until very hot.

To Serve: Divide the chicken between the tortillas. Top with avocado, cilantro, and honey hot sauce, and serve with lime wedges.

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