Chicken Tinga Tacos

Ingredients:

12 Guerrero 25 Calories White Corn Tortillas, warmed
1 Red onion, thinly sliced
1/3 cup Apple cider vinegar
1 tsp. Salt, divided
1/2 tsp. Granulated sugar
2 Tomatoes, cut into chunks
1/2 Onion, cut into chunks
2 Garlic cloves, minced
1 can Chipotle in adobo sauce
1 1/2 cups Rotisserie chicken, shredded
2 tbsp. Lime juice
1 1/2 cups Kale, shredded and stems removed
3/4 cup Black beans
3/4 cup Prepared quinoa
1/2 cup Cotija cheese, crumbled

how to make it:

1. Toss together red onion, vinegar, ½ tsp. salt and sugar. Let stand for 15 to 20 minutes or until red onion is lightly pickled.

2. In blender, purée tomatoes, onion, garlic, chipotle and remaining salt until smooth. Transfer mixture to skillet; bring to boil. Cook for 5 to 8 minutes or until thickened slightly. Stir in chicken and lime juice; cook for 3 to 5 minutes or until heated through and sauce clings to chicken.

3. Warm tortillas according to package directions.

4. Serve chicken tinga in warm tortillas with kale, black beans, quinoa and pickled red onion. Top with crumbled Cotija cheese.