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.
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.