Gluten-Free Chicken Tinga Tacos
Bursting with bold, smoky flavor, these Gluten-Free Chicken Tinga Tacos are a mouthwatering twist on the classic Mexican dish, perfect for taco night or casual entertaining. Featuring tender shredded chicken simmered in a rich sauce of chipotle peppers, tomatoes, and aromatic spices, this recipe is equal parts hearty and vibrant. Served on warm, gluten-free corn tortillas and topped with creamy avocado, fresh cilantro, and a squeeze of zesty lime, these tacos strike a perfect balance of spice, freshness, and comfort. With a quick prep time of just 15 minutes and straightforward instructions, this recipe is both easy and satisfying, making it an ideal choice for anyone following a gluten-free lifestyle or simply craving authentic Mexican flavors.
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Recipe Information
Ingredients
- 1 lb Chicken breasts
- 2 tbsp Olive oil
- 1 medium White onion
- 3 units Garlic cloves
- 2 units Chipotle peppers in adobo sauce
- 3 medium Tomatoes
- 1 cup Chicken broth
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Cumin
- 12 units Corn tortillas
- 1 large Avocado
- 0.25 cup Cilantro
- 1 unit Lime
Instructions
Begin by cooking the chicken breasts: place them in a pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 15 minutes or until the chicken is cooked through. Remove from heat, drain, and let the chicken cool before shredding it with two forks.
While the chicken is cooling, finely slice the onion and mince the garlic cloves.
In a blender, combine the chipotle peppers, tomatoes, and chicken broth. Blend until smooth and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onion is soft and translucent, about 5 minutes.
Pour the chipotle-tomato mixture into the skillet with the onions and garlic. Add the shredded chicken, salt, pepper, and cumin to the skillet, stirring to fully combine.
Let the chicken tinga mixture simmer on low heat for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
While the chicken is simmering, warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side, or until pliable.
To assemble the tacos, place a portion of the chicken tinga mixture onto each tortilla.
Top with slices of avocado and a sprinkle of chopped cilantro.
Serve with lime wedges on the side for squeezing over the tacos before enjoying.
Nutrition Facts
Calories |
2825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 3648 mg | 159% | |
| Total Carbohydrate | 318.6 g | 116% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 23.6 g | ||
| Protein | 188.1 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3346 mg | 71% | |
*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.
