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chicken tinga tacos laid out with fresh limes and flaked salt
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Healthy Chicken Tinga Tacos

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.
Course Main Course
Cuisine Mexican
Keyword Chicken Tinga Tacos, Healthy Chicken Tinga Tacos
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 486kcal

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

  1. Purchase a Rotisserie chicken to save yourself time in the kitchen and with prep work.
  2. You can also buy pre-made guacamole if you have a favorite brand.
  3. Use bone broth instead of chicken broth if you have access to it for an extra nutritional boost!
  4. You can use regular tortillas, corn tortillas or Siete tortillas- my favorite.
  5. Feel free to wrap these in lettuce or jicama wraps if you want to keep them very low carb.

Nutrition

Calories: 486kcal | Carbohydrates: 42g | Protein: 29g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 889mg | Potassium: 663mg | Fiber: 14g | Sugar: 6g | Calcium: 63mg