These Quick Chicken Tinga Tacos with Lime Creme are fresh and bold. They look and taste like they could be from a restaurant, but come together in a few minutes on your stove top for the perfect weeknight meal. I used frozen leftover chicken along with tomatoes and chipoltes that were already diced to make this super easy!
In addition, I got to open up my Fiesta Roja Red Cabbage Curtido from Sobremesa that I found at a Vermont Farmer’s Market. They shipped their perfectly pickled products to me in Florida and I’ve been so excited to use them.
Try these mouthwatering tacos today! Quick Chicken Tinga Tacos with Lime Creme
If you’re interested in ordering these amazing fermented products from Vermont. This is not an affiliate link. These are just natural, delicious products that I found and instantly fell in love with. You can follow the link here
The Teacher's Table
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