TACOS
Chicken Tinga Tacos
Juicy shredded chicken simmered in a smoky chipotle tomato sauce with onions and garlic, then piled into warm tortillas with crisp vegetables, cheese, cilantro, and lime.
Instructions
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Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook for 5 to 6 minutes, until softened.
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Add the garlic and cook for about 30 seconds, until fragrant.
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Add the fire-roasted tomatoes, chipotle peppers, adobo sauce, cumin, oregano, salt, black pepper, chicken broth, and lime juice. Stir to combine.
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Add the chicken breasts to the skillet. Bring the mixture to a simmer, cover, and cook for 15 to 18 minutes, or until the chicken is cooked through and tender.
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Remove the chicken from the skillet and shred it with two forks.
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Return the shredded chicken to the sauce and simmer uncovered for 5 to 7 minutes, until the sauce thickens slightly and coats the chicken. Taste and adjust the seasoning if needed.
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Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds per side until pliable and lightly charred.
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Assemble the tacos with chicken tinga and your favorite toppings. Garnish with fresh cilantro and serve with lime wedges.
Simple tip.
Make extra chicken tinga while you are already cooking. The smoky shredded chicken is also great in burrito bowls, quesadillas, tostadas, or over greens.
Make it your own.
Use extra chipotle or adobo sauce for more heat, or keep it milder with less. Add avocado, pickled onions, queso fresco, pico de gallo, or shredded cabbage depending on what you have on hand.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
420
PROTEIN
30 g
CARBOHYDRATES
32 g
FAT
18 g
FIBER
4 g
SERVING SIZE
2 tacos
