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Healthy Chicken Tinga Tacos

Savory Healthy Chicken Tinga Tacos for Guilt-Free Indulgence

These Healthy Chicken Tinga Tacos offer a guilt-free indulgence with bold Mexican flavors, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 tacos
Course: Chicken
Cuisine: Mexican
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Tinga
  • 2 tablespoons avocado oil substitute with olive oil if desired
  • 1.5 cups sweet onion, diced any cooking onion can be used
  • 4 cloves garlic, minced or 1 teaspoon garlic powder
  • 1.5 teaspoons dried oregano Mexican oregano can be used for authenticity
  • 1 teaspoon cumin substitute with ground coriander if needed
  • 0.5 teaspoon paprika smoked paprika may be used for a different flavor
  • 0.5 teaspoon cayenne adjust to taste for spiciness
  • 0.25 teaspoon black pepper freshly cracked is best
  • 0.67 cups bone broth or chicken broth chicken stock works fine
  • 1 cup fire roasted tomatoes substitute with regular diced tomatoes if needed
  • 1 tablespoon tomato paste intensifies tomato flavor, no direct substitute
  • 1 tablespoon apple cider vinegar white vinegar can be used as a substitute
  • 1 teaspoon kosher salt sea salt can substitute
  • 4 cups shredded chicken rotisserie chicken can save prep time
For the Guacamole Topping
  • 2 avocados or store-bought guacamole
  • 1 lime, juiced or substitute with lemon juice
  • 0.5 teaspoon garlic powder fresh garlic can be swapped in
For Assembly
  • 10 gluten-free or grain-free tortillas traditional tortillas or lettuce wraps can be used
  • 4 ounces cotija cheese, crumbled feta cheese is a good alternative
  • 1 large handful fresh cilantro, roughly chopped or parsley if disliked
  • 0.25 cup red onion, finely diced regular onion can be substituted

Equipment

  • large saucepan
  • blender
  • Skillet

Method
 

Cooking Steps
  1. In a large saucepan, heat 2 tablespoons of avocado oil over medium heat for about 2 minutes.
  2. Add 1 ½ cups of diced sweet onion, stirring occasionally, and cook until tender and translucent, about 4 to 5 minutes.
  3. Stir in 4 minced garlic cloves and cook for an additional 30 seconds.
  4. Mix in 1 ½ teaspoons of dried oregano, 1 teaspoon of cumin, ½ teaspoon of paprika, ½ teaspoon of cayenne, and ¼ teaspoon of black pepper; cook for about 1 minute.
  5. Stir in ⅓ cup of broth, 1 cup of fire roasted tomatoes, 1 tablespoon of tomato paste, 1 tablespoon of apple cider vinegar, and 1 teaspoon of kosher salt; bring to a hard simmer for 7 to 10 minutes.
  6. Transfer half of the sauce to a blender and blend until smooth.
  7. Return the blended sauce to the saucepan and add 4 cups of shredded chicken; stir well and simmer on low for 5 minutes.
  8. Mash 2 avocados in a bowl and mix with the juice of 1 lime and ½ teaspoon of garlic powder until smooth.
  9. Warm 10 tortillas in a dry skillet; fill each with chicken tinga mixture and top with guacamole, crumbled cotija cheese, red onion, and chopped cilantro.

Nutrition

Serving: 1tacoCalories: 230kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 1gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days; freeze chicken tinga mixture for up to 3 months.

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