These healthy chicken tinga tacos will be loved by the whole family and make for a perfect weeknight meal. They are made with juicy chicken thighs and paired with some delicious accompaniment. They are gluten free and can be made dairy free and paleo.
What makes this chicken tinga great?
I have been absolutely obsessed with the sauce for the chicken. I would even use it as a marinate in the future and throw the chicken on the grill… so delicious.
It tastes authentic without having to buy anything complicated or spend a ton of time in the kitchen.
You don’t need access to chipotle peppers in adobo sauce which is traditionally and commonly used to create chicken tinga.
Because chipotle in adobo typically has fillers inside of the can I am not fond of, I opted out and replaced the flavors with other ingredients that are comparable.
In addition:
- You can store the chicken tinga in the refrigerator in an airtight container and make tacos as you go throughout the week.
- Feel free to turn these into chicken tinga taco bowls. Use a bed of cauliflower rice or white rice!
- They can easily be modified to be both dairy free ad paleo if you omit the cheese.
- Use your favorite cut of chicken. I prefer thighs because they are super juicy.
- Feel free to wrap these in lettuce or jicama wraps if you want to keep them low carb.
How to make healthy chicken tinga tacos
HEAT PAN: Heat a large saucepan over medium heat for 2 minutes. Pour in oil and heat through for another minute. Add onion and sauté until tender, stirring occasionally, about 4-5 minutes. Next, add garlic and stir for another 30 seconds.
ADD SPICES: Stir in the spices and give everything a nice stir for another minute. Add in half of the broth, tomatoes, tomato paste, ACV, and salt. Bring to a hard simmer and cook for an additional 7-10 minutes, letting all of the flavors meld together.
BLEND: Next, add the other half of the broth to a blender pitcher. Carefully pour in the chicken tinga sauce mixture into the blender pitcher. Blend on high for 1 minute until smooth and creamy throughout.
COOK CHICKEN: Finally, transfer the blended sauce back into the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if needed. Set aside.
ASSEMBLY: To assemble, quickly mash together the avocados with lime juice and garlic powder in a small bowl. Add salt and black pepper, to taste. Set aside.
FINISH: Add a few tablespoons of chicken tinga with sauce to each tortilla. Add guacamole, red onion, cotija cheese, and fresh cilantro. Enjoy.
Topping Recommendations
- Cotija cheese or crumbled feta
- Fresh cilantro
- Lime juice
- Red onion
- Diced tomatoes
- Black beans
Expert Tips and Tricks
- Purchase a Rotisserie chicken to save yourself time in the kitchen and with prep work.
- You can also buy pre-made guacamole if you have a favorite brand.
- Use bone broth instead of chicken broth if you have access to it for an extra nutritional boost!
- You can use regular tortillas, corn tortillas or Siete tortillas– my favorite.
- Feel free to wrap these in lettuce or jicama wraps if you want to keep them very low carb.
Other healthy chicken recipes you’ll love:
Easy Baked Gluten Free Chicken Strips
Instant Pot Chicken Taco Bowls
One Pan Honey Balsamic Chicken
Healthy Chicken Tinga Tacos
Ingredients
Chicken Tinga
- 1 1/2 tablespoons avocado oil
- 1 1/2 cups sweet onion diced
- 4 garlic cloves minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne
- 1/4 teaspoon black pepper
- 2/3 cup bone broth or chicken broth split in two
- 1 cup fire roasted tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 4 cups shredded chicken see notes
Assembly
- 2 avocados
- 1 lime juiced
- 1/2 teaspoon garlic powder
- 10 gluten free or grain free tortillas see notes
- 4 onces cotija cheese, crumbled for topping
- large handful of fresh cilantro roughly chopped
- 1/4 cup red onion finely diced
Instructions
- Heat a large saucepan over medium heat for 2 minutes. Add oil and heat through for another minute. Add onion and sauté until tender, stirring occasionally, about 4-5 minutes. Add garlic and stir for another 30 seconds. Stir in the spices and give everything a nice stir for another minute. Add in half of the broth, tomatoes, tomato paste, ACV, and salt. Bring to a hard simmer and cook for an additional 7-10 minutes, letting all of the flavors meld together.
- Add the other half of the broth to a blender pitcher. Carefully pour in the chicken tinga sauce mixture into the blender pitcher. Blend on high for 1 minute until smooth and creamy throughout.
- Transfer the blended sauce back into the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if needed. Set aside.
- To assemble, quickly mash together the avocados with lime juice and garlic powder in a small bowl. Add salt and black pepper, to taste. Set aside.
- Add a few tablespoons of chicken tinga with sauce to each tortilla. Add guacamole, red onion, cotija cheese, and fresh cilantro. Enjoy.
Notes
- Purchase a Rotisserie chicken to save yourself time in the kitchen and with prep work.
- You can also buy pre-made guacamole if you have a favorite brand.
- Use bone broth instead of chicken broth if you have access to it for an extra nutritional boost!
- You can use regular tortillas, corn tortillas or Siete tortillas- my favorite.
- Feel free to wrap these in lettuce or jicama wraps if you want to keep them very low carb.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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