Chicken Tinga Tacos
Savor these delicious Chicken Tinga Tacos featuring shredded chicken in a smoky chipotle-tomato sauce served on warm corn tortillas.
15 min
Prep
25 min
Cook
4
Serves
400
Calories
Macros · per serving
30g protein
45g carbs
12g fat
Ingredients
For 4 servings
- 600 gram chicken breast
- 1 onion
- 3 clove garlic
- 400 gram canned tomatoes
- 2 chipotle peppers in adobo sauce
- 250 milliliter chicken broth
- 2 tablespoon olive oil
- 12 corn tortillas
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- salt — to taste
- black pepper — to taste
- 1 lime
- fresh cilantro — to taste
Instructions
- 1
Boil chicken breast in salted water until fully cooked, about 15 minutes. Remove from water and shred with two forks.
- 2
Finely chop the onion and mince the garlic cloves.
- 3
In a large pan, heat olive oil over medium heat. Add onion and garlic, sauté until onion is translucent.
- 4
Blend canned tomatoes and chipotle peppers until smooth.
- 5
Add the tomato-chipotle mixture, oregano, cumin, salt, black pepper, and chicken broth to the pan with onions. Simmer for 10 minutes.
- 6
Add shredded chicken to the sauce, stir well, and simmer for another 5 minutes until flavors combine.
- 7
Warm corn tortillas on a dry skillet over medium heat until pliable.
- 8
Serve shredded chicken on tortillas, garnishing with lime wedges and fresh cilantro.
Cook it this week.
NeatEat plans Chicken Tinga Tacos — and the rest of your week — around your budget, groceries included.