Mexican Chicken Tinga Tacos with Avocado Salsa

Name: Mexican Chicken Tinga Tacos with Avocado Salsa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound boneless chicken breasts (skinless); 1 tablespoon olive oil; 1 cup onion (chopped); 2 cloves garlic (minced); 1 can tomatoes (diced); 2 pieces chipotle peppers in adobo (chopped); 1 cup chicken broth; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 2 large avocados (diced); 1 cup tomato (diced); 1/4 cup red onion (finely chopped); 1/4 cup cilantro (chopped); 1 tablespoon lime juice (freshly squeezed); 1/2 teaspoon salt; 8 small tortillas (corn or flour, warmed)

StandardMexicanDinnerSpicyFlavorfulFamily-Friendly

⏱️ 20m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

Spicy and flavorful shredded chicken tinga served in soft tortillas, topped with a fresh and creamy avocado salsa.

Macronutrients per serving

grams

Protein

25.0g 28%

Fat

18.0g 20%

Carbs

45.0g 51%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

☀️ Vitamin A

15% DV

Promotes good vision and skin health

🔺 Potassium

20% DV

Maintains fluid balance and supports muscle function

🌾 Fiber

40% DV

Aids in digestion and maintains bowel health

💧 Monounsaturated Fat

15% DV

Supports heart health

Ingredients

Chicken Tinga

1 pound boneless chicken breasts skinless
1 tablespoon olive oil
1 cup onion chopped
2 cloves garlic minced
1 can tomatoes diced
2 pieces chipotle peppers in adobo chopped
1 cup chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Avocado Salsa

2 large avocados diced
1 cup tomato diced
1/4 cup red onion finely chopped
1/4 cup cilantro chopped
1 tablespoon lime juice freshly squeezed
1/2 teaspoon salt

Taco Assembly

8 small tortillas corn or flour, warmed

Instructions

1 Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
2 Add the chicken breasts to the skillet and sear on both sides until golden brown, about 5 minutes per side.
3 Add diced tomatoes, chipotle peppers, chicken broth, oregano, cumin, salt, and black pepper to the skillet. Stir to combine.
4 Bring the mixture to a simmer, cover, and cook for 20 minutes or until the chicken is cooked through and tender.
5 Remove the chicken from the skillet and shred using two forks. Return the shredded chicken to the skillet and mix well with the sauce.
6 To make the avocado salsa, combine diced avocados, tomato, red onion, cilantro, lime juice, and salt in a bowl. Mix gently to combine.
7 Warm the tortillas in a dry skillet or microwave until pliable.
8 Assemble the tacos by placing a portion of chicken tinga in each tortilla, then top with a generous spoonful of avocado salsa.
9 Serve immediately, garnished with additional cilantro if desired.