Low Carb Chicken Tinga Tacos
Experience vibrant, smoky flavors with these Low Carb Chicken Tinga Tacos—an irresistible twist on a classic Mexican dish. Tender shredded chicken is simmered in a bold sauce made from chipotle peppers, adobo, tomatoes, and aromatic spices, creating a deliciously spicy and savory filling. Instead of traditional taco shells, crisp romaine lettuce leaves serve as a low-carb alternative, adding freshness and crunch to every bite. Quick to prepare in under 45 minutes, this guilt-free recipe is perfect for busy weeknights or a light and flavorful lunch. Top with fresh cilantro and a squeeze of lime for the ultimate zesty finish. These tacos are gluten-free, keto-friendly, and packed with flavor, making them a must-try for anyone seeking healthy Mexican-inspired meals!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium, sliced Onion
- 3 cloves, minced Garlic
- 2 whole peppers Chipotle peppers in adobo sauce
- 14.5 ounces, canned Diced tomatoes
- 1 cup Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 large leaves Romaine lettuce leaves
- 0.25 cup, chopped Fresh cilantro
- 1 cut into wedges Lime
Instructions
Begin by cooking the chicken: Place the chicken breasts in a large pot and fill it with enough water to cover the chicken. Bring to a boil, then reduce the heat and let it simmer until the chicken is cooked through, about 15-20 minutes. Remove the chicken, let it cool slightly, then shred it using two forks.
While the chicken is cooking, prepare the sauce. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Transfer the cooked onions and garlic to a blender. Add chipotle peppers, diced tomatoes, chicken broth, cumin, oregano, salt, and black pepper. Blend until smooth.
Pour the sauce back into the skillet and bring it to a simmer over medium heat. Add the shredded chicken to the skillet, stirring to coat the chicken in the sauce. Let it simmer for another 5-10 minutes to allow the flavors to meld.
Wash and dry the romaine lettuce leaves. Use them as taco shells and fill each leaf with a portion of chicken tinga.
Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy your low-carb chicken tinga tacos!
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 4167 mg | 181% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 20.6 g | ||
| Protein | 222.9 g | 446% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 362 mg | 28% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3421 mg | 73% | |
*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.
