Roast chicken tinga tacos

Ingredients

• 2 tbsp olive oil
• ½ brown onion, finely chopped
• 4 garlic cloves, finely chopped
• 400 g tin crushed tomatoes
• 1½ tbsp chipotle in adobo, finely chopped
• 2 tsp taco seasoning (or ½ tsp each cumin, smoked paprika and oregano)
• 1 tbsp tomato sauce
• 1 tsp sugar
• 2 tbsp white vinegar
• Salt and black pepper
• ½ rotisserie chicken, meat shredded
• Avocado, corn tortillas, to serve

For the salsa

• ½ brown onion, finely chopped
• ¼ cup finely shredded coriander leaves
• ½ lime, juiced

Instructions

1. Heat a medium saucepan over medium heat and add the oil, onion and garlic. Fry for 3 minutes until fragrant, then add the tomatoes, chipotle, taco seasoning, tomato sauce, sugar and white vinegar. Season well with salt and pepper and cover. Simmer for 10 minutes, then stir the chicken through and cook for a further 2-3 minutes to heat through.
2. For the salsa, in a medium bowl, combine the ingredients and season with salt and pepper.
3. To serve, warm the tortillas in the microwave or on a grill, then smash some avocado onto the tortilla. Top with the chicken mixture and a bit of the salsa.

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