Street-style tacos loaded with smoky chicken tinga, charred corn, creamy avocado, tangy quick-pickled red onions, and crumbled Cotija — finished with fresh cilantro and a squeeze of lime.
Preparation Instructions
Pickle the onions
Pour the hot vinegar mixture (0.5 cups white vinegar or apple cider vinegar, 0.5 cups water, 1 tablespoons sugar, 1 teaspoons kosher salt) over 1 red onion, thinly sliced and let sit at least 15 minutes
Before pickling, drop the sliced onions in boiling water for exactly 10 seconds, then drain. This single step removes the harsh raw bite, softens them just enough to stay crisp, and — most importantly — unlocks a vivid neon-pink color from the brine that you can't get any other way.
Heat the chicken tinga
Heat Cuisine Solutions Smoky Chicken Tinga according to package instructions and keep warm.
Char the corn
Heat 1 tablespoons neutral oil in a skillet over high heat. Add 1.5 cups corn (fresh or frozen kernels) and char without stirring for 4 minutes, then toss and char 2 minutes more.
Warm the tortillas
Warm 12 small corn tortillas directly over a gas flame or in a dry skillet for 1 minute per side, until lightly charred and pliable. Stack and keep covered.
Build the tacos
Fill each tortilla with chicken, charred corn, 2 avocados, diced, pickled onions, and 0.5 cups Cotija cheese, crumbled.
Garnish with 0.3 cups fresh cilantro leaves and serve with 2 limes, cut into wedges.
