CHICKEN TINGA TACOS WITH AVOCADO CHILE CREMA
|For chicken tinga filling|
|Canned chipotle chiles in adobo sauce||6 , chopped, divided, sauce reserved|
|Boneless, skinless, chicken breasts||2 Pound|
|Vegetable oil||3 Tablespoon|
|Canned diced tomatoes||28 Ounce (1 Can)|
|Garlic||2 Clove (10 gm), minced|
|Onion||1 Large, thinly sliced|
|Beer||12 Ounce (1 Can, Mexican Variety, Dos Equis, Corona, Sol)|
|For avocado chile crema|
|Ripe avocados||2 , peeled and pitted|
|Ripe avocado||2 , peeled and pitted|
|Sour cream||1⁄3 Cup (5.33 tbs) (Green Valley Organics)|
|Lime||1 , juiced|
|Corn taco shells/Soft corn / flour tortillas||250 Gram (Crunchy)|
|Shredded monterey jack cheese/Crumbled cotija cheese||1⁄3 Cup (5.33 tbs), crumbled (Omit For A Lactose Free Dinner)|
|Shredded monterey jack cheese/Crumbled cotija cheese||1⁄3 Cup (5.33 tbs) (Omit For A Lactose Free Dinner)|
|Pico de gallo||1 Cup (16 tbs) (Prepared)|
|Pico de gallo||1 Cup (16 tbs), prepared|
|Hot sauce||1 Tablespoon (Use Your Favorite)|
|For chipotle lime slaw|
|Plain yogurt||6 Ounce (1 Cup, Green Valley Organics, Plain)|
|Kefir||1⁄4 Cup (4 tbs) (Green Valley Organics)|
|Honey/Agave nectar||3 Tablespoon (To Taste)|
|Adobo sauce||3 Teaspoon (From Canned Chipotles, To Taste)|
|Adobo sauce||3 Teaspoon (To Taste, From Canned Chipotles)|
|Lime||1 , juiced and zested (2 Tablespoon Juice)|
|Cole slaw mix||14 Ounce (Shredded Red And Green Cabbage And Carrots, 1 Bag, Classic Variety)|
|Coleslaw mix||14 Ounce (1 Bag, Classic Shredded Red And Green Cabbage And Carrots)|
|Green onions||1⁄4 Bunch (25 gm), finely chopped to make 1/4 cup (1 Small Bunch)|
|Chopped cilantro||1⁄3 Cup (5.33 tbs)|
|Chopped cilantro||1⁄3 Cup (5.33 tbs)|
1.Mix together kefir with 3 chopped canned chipotle peppers and salt in a bowl. Add chicken. Make sure the chicken is covered with the kefir mixture. Cover bowl with plastic wrap and refrigerate for 4 to 8 hours.
2.Preheat oven to 350°F. Heat vegetable oil in a large sauté pan over medium heat. Remove chicken from kefir mixture and add to skillet, searing on both sides until browned, turning once, about 5 minutes, per side.
3.Stir together tomatoes and remaining chipotles and garlic in a 9X13 baking dish. Layer onions over tomatoes and place chicken on top of the onions. Pour the beer over everything, cover the baking dish with foil and bake for 1 hour.
4.While the chicken bakes, make the avocado chile crema. Place avocados, sour cream, lime juice, adobo in a blender and pulse until smooth. Add salt to taste. Refrigerate until ready to enjoy.
5.When chicken is done, remove from pan and shred using two forks. Add back to the tomato, onion, chipotle sauce and stir until well coated.
6.To make tacos, layer chipotle slaw, chicken tinga, cheese and pico de gallo. Garnish with cilantro and serve with lime wedges and hot sauce.
Whisk together yogurt, kefir, honey, adobo, lime juice and zest and salt to taste in a large bowl. Adjust seasonings to taste. Fold in cole slaw mix, green onions and cilantro. Chill until ready to serve.
PER SERVING (2 tacos): 487 CAL; 29G PROT; 24G TOTAL FAT (8G SAT. FAT); 22G CARB; 87MG CHOL; 234MG SOD; 8G FIBER; 3G SUGARS
Chef’s Tip: Add crunch and color to this zippy slaw with 1/3 cup toasted pepitas (pumpkin seeds.
To make these recipes easy on the digestion, the traditional dairy has been replaced with products from Green Valley Organics Lactose Free, which is the only brand of organic, single source Certified Humane yogurt, kefir and sour cream to be available nationwide, and Redwood Hill Farm goat milk yogurt and kefir. (Goat milk, which is naturally 25% lower in lactose than cow milk, is better tolerated by those for whom digesting dairy is a problem.) Redwood Hill Farm’s products are available nationwide. To learn more about Green Valley Organics or where you can buy their products visit www.greenvalleylactosefree.com.