Dairy-Free Chicken Tinga Tacos
Transform your taco night with these irresistible Dairy-Free Chicken Tinga Tacos, a vibrant and flavorful twist on a Mexican classic! Perfectly seasoned shredded chicken is simmered in a smoky, chipotle-infused tomato sauce that’s as bold as it is comforting. With a robust blend of dried oregano, thyme, and a splash of fresh lime juice, every bite bursts with zesty, layered flavors. Served on warm corn tortillas and topped with fresh cilantro, crisp red onion, and creamy avocado slices, these tacos are completely dairy-free and perfect for anyone with dietary restrictions. Quick to prepare in just 50 minutes, this recipe is a satisfying and wholesome option for busy weeknights or casual entertaining. Get ready to savor the best of Mexican cuisine with these delectable tacos that are as simple to make as they are to love!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 14.5 ounces diced tomatoes
- 2 tablespoons chipotle peppers in adobo sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup chicken broth
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 8 pieces corn tortillas
- 0.25 cup fresh cilantro, chopped
- 0.5 cup red onion, thinly sliced
- 1 avocado, sliced
Instructions
Bring a pot of water to a boil and add the chicken breasts. Cook for 15 minutes or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly before shredding with two forks.
In a large skillet, heat olive oil over medium heat. Add the sliced onion and cook for 5 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced tomatoes, chipotle peppers with adobo sauce, oregano, thyme, bay leaf, and chicken broth. Let the mixture simmer for 10 minutes until thickened.
Remove the bay leaf and blend the sauce using an immersion blender until smooth. Alternatively, let the sauce cool slightly and blend in a countertop blender, then return to the skillet.
Add the shredded chicken back into the skillet and stir to coat thoroughly with the sauce. Simmer for 5 more minutes. Season with lime juice and salt to taste.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
Assemble the tacos by placing a generous spoonful of the chicken tinga onto each tortilla. Top with cilantro, red onion, and avocado slices. Serve immediately.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4018 mg | 175% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 26.7 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3844 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
