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Chicken Tinga Tacos

LOW CARB • HIGH PROTEIN

The only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh!

Yield: 3 servings

Cook Time: 20 min

Ingredients:

For Chicken Tacos:

  • 1 tablespoon olive oil
  • 1 cup roughly chopped sweet onion
  • 2 cloves garlic, minced
  • 1-2 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon ground cumin
  • 3⁄4 cup canned crushed fire-roasted tomatoes
  • 1⁄4 cup chicken stock
  • 1⁄2 teaspoon kosher salt
  • 3 cups shredded cooked chicken (rotisserie chicken works!)

For Serving:

  • 10 (6-inch) corn tortillas
  • 2 ripe avocados, sliced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup diced red onion
  • crumbled cotija
  • 1 lime, cut into wedges

Directions:

  1. Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
  2. Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
  3. Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
  4. Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

Notes:

Spiciness: Use two chipotle peppers for optimal “medium” spiciness. If you want a mild version, just use one chipotle pepper. If you want it hot hot hot, go for three.

 

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