Tinga Tacos

Tinga Tacos

Servings 2 (4 tacos)

Ingredients

1 tbsp Olive oil
1/2 ea. yellow onion, thin sliced
4 ea. Roma tomatoes, seeded and diced, divide in 2
1 garlic clove (finely chopped)
1/2 cup water
1 tbsp (or 1 whole) chipotle pepper, canned
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper, ground
1/4 tsp oregano
4 ea. Aquamar Real Crab Sticks or Surimi Sticks, sliced into small pieces

Ingredients to accompany the dish
Sliced avocado
Corn tortillas

Instructions

In sauté pan on medium heat, add oil, then sliced onions and garlic.
Sauté until onions turn transparent, then add 1/2 of the diced tomatoes.
In blender or food processor, puree half of the chopped tomatoes, chipotle, and water. Add mixture, bay leaf, salt, pepper, and oregano to sauté pan. Simmer lightly for 5 minutes.
Add Aquamar Sticks to pan and bring back to simmer. Remove pan from heat.
Serve atop tortillas and garnish with sliced avocado

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Some people say freshly brewed coffee is best with Lox & Bagels. Some say wine. I say whatever floats your boat! Just don’t forget the Aquamar…

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Tinga Tacos

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