Salmon tinga with cherry tomatoes

Tinga comes from the Nahuatl word "tingatl," meaning something shredded, messy, or all mixed up -- basically a delicious stewed guisado of shredded meat (chicken, pork, or beef) cooked with tomatoes, onions, and chipotle chiles. While tinga originated in the Mexican state of Puebla, it's now a beloved classic all over the country, with every region adding its own twist. Salmon works beautifully here because it roasts gently in a hot oven in mere minutes, emerging perfectly flaky and juicy. Meanwhile, the classic tinga sauce comes together on the stove: rich tomato and chipotle, toasted cumin, softened onions and garlic, finished with a splash of apple cider vinegar that wakes everything up. A swirl of crema and a handful of crunchy greens brings it together. Serve the saucy salmon with the greens for a light dinner, or tuck it into warm corn tortillas for a quick fish taco night. Stack it high on a crunchy tostada, or serve it straight as a guisado alongside rice.