Heart-Healthy Chicken Tinga Tacos
Light, flavorful, and packed with heart-healthy ingredients, these Chicken Tinga Tacos are a wholesome twist on a Mexican classic. Featuring tender shredded chicken simmered in a smoky, spiced tomato-chipotle sauce, these tacos are brought to life with vibrant toppings like crunchy green cabbage, creamy avocado, and fresh cilantro. Made with low-sodium chicken broth, olive oil, and no-salt-added fire-roasted tomatoes, this recipe is designed to support your health without compromising on bold, satisfying flavors. Perfectly nestled in warm corn tortillas, these tacos are ideal for a nourishing weeknight dinner or a crowd-pleasing dish at your next gathering. Ready in under an hour and bursting with zest, these tacos are a guilt-free way to enjoy authentic Mexican cuisine while staying heart-smart.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium white onion, finely chopped
- 3 pieces garlic cloves, minced
- 14.5 ounces fire-roasted tomatoes, canned, no-salt-added
- 2 pieces chipotle peppers in adobo sauce, finely chopped
- 1 cup low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 0.25 teaspoon freshly ground black pepper
- 12 pieces corn tortillas
- 2 cups shredded green cabbage
- 0.5 cup fresh cilantro, chopped
- 1 large lime, cut into wedges
- 1 large avocado, sliced
Instructions
Place the chicken breasts in a pot and cover with water. Bring to a simmer over medium heat. Cook for 15-20 minutes, or until the chicken is fully cooked. Remove the chicken and let it cool slightly before shredding with two forks.
While the chicken is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onions and cook for 4-5 minutes until they are soft and translucent.
Add the minced garlic to the onions and cook for an additional minute until fragrant.
Stir in the fire-roasted tomatoes, chipotle peppers, chicken broth, dried oregano, ground cumin, and black pepper. Bring the mixture to a simmer.
Add the shredded chicken to the sauce and stir well to combine. Let the mixture simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
While the tinga simmers, warm the corn tortillas by placing them in a dry skillet over medium heat for about 1 minute on each side, or until they are pliable and warm.
To assemble the tacos, fill each tortilla with a portion of chicken tinga. Top with shredded green cabbage, fresh cilantro, avocado slices, and a squeeze of lime.
Serve the tacos immediately and enjoy this heart-healthy meal with friends and family.
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 338.3 g | 123% | |
| Dietary Fiber | 70.7 g | 252% | |
| Total Sugars | 31.2 g | ||
| Protein | 192.5 g | 385% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 655 mg | 50% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4518 mg | 96% | |
*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.
