Chicken Tinga Tacos
Tender shredded chicken simmered in a rich, smoky tinga sauce and served in crispy cheese taco shells or lettuce cups.
Ingredients
1½ Tbsp butter or tallow (for sautéing)
1½ cups cooked shredded chicken (from rotisserie or poached breasts/thighs)
Salt and pepper, to taste
½ cup chopped onion
2 cloves garlic, minced
½ cup crushed tomatoes (no sugar added)
1 chipotle pepper in adobo (finely chopped)
1 tsp adobo sauce (from the chipotle can)
½ tsp smoked paprika
½ tsp cumin
½ tsp oregano
1 tsp apple cider vinegar
¼ cup chicken broth (no sugar added)
¼ tsp onion powder
Optional: 1 tsp olive oil (cold drizzle for finishing)
For Serving:
Cheese taco shells or butter lettuce leaves
1 Tbsp sour cream or avocado (optional)
Chopped cilantro, lime wedge (optional garnish)
Macronutrients
Protein: 68g
Fat: 34g
Carbs: 13g
Preparation
In a skillet, melt butter or tallow (1½ Tbsp) over medium heat. Add chopped onion (½ cup) and sauté for 2–3 minutes until softened. Add minced garlic (2 cloves) and cook for 30 seconds until fragrant.
Stir in crushed tomatoes (½ cup), chipotle pepper (1), adobo sauce (1 tsp), smoked paprika (½ tsp), cumin (½ tsp), oregano (½ tsp), vinegar (1 tsp), chicken broth (¼ cup), and onion powder (¼ tsp). Simmer the sauce for 6–8 minutes, stirring occasionally, until slightly thickened.
Season both sides of the chicken breast with salt and pepper, then place it in a hot skillet with a little butter. Cook for 5–7 minutes per side, or until golden brown. When finished cooking, shred the chicken and set aside.
Add shredded chicken (1½ cups) to the sauce. Season with salt and pepper to taste. Stir well to coat and simmer for an additional 2–3 minutes until the chicken is heated through and flavors meld.
Spoon the chicken tinga into lettuce leaves. Garnish with sour cream or avocado, fresh cilantro, and a squeeze of lime. Drizzle with olive oil (1 tsp) if desired.
FRIDAY 261009