Low Fat Chicken Tinga Tacos
Experience the bold and smoky flavors of Mexico with this healthier twist on classic Chicken Tinga Tacos. Made with tender shredded chicken breast simmered in a rich, aromatic sauce of chipotle peppers, fire-roasted tomatoes, and fragrant spices, this low-fat recipe delivers all the vibrant taste you love with less guilt. Perfectly portioned in warm corn tortillas and topped with fresh cilantro and a bright splash of lime, these tacos are as wholesome as they are irresistible. Quick to prepare in under an hour and ideal for busy weeknights, these low-fat tacos are a flavorful and waistline-friendly way to spice up your dinner routine. Whether you're hosting Taco Tuesday or simply craving something zesty, these Chicken Tinga Tacos are a crowd-pleasing option that won’t disappoint!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 medium, thinly sliced onion
- 3 cloves, minced garlic
- 2 tablespoons, chopped chipotle peppers in adobo sauce
- 1 can (14.5 ounces) fire-roasted tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon salt
- 12 small corn tortillas
- 1 large, cut into wedges lime
- 0.5 cup, chopped fresh cilantro
Instructions
Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped chipotle peppers, fire-roasted tomatoes, chicken broth, oregano, cumin, bay leaf, and salt to the skillet. Stir well to combine and bring to a simmer.
Place the chicken breast in the sauce, ensuring it is submerged. Cover the skillet and simmer over low heat for about 20 minutes, or until the chicken is cooked through.
Remove the chicken from the skillet. Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the skillet, mixing it into the sauce. Let it simmer uncovered for an additional 5 minutes to allow the flavors to meld.
Warm the corn tortillas in a clean, dry skillet over medium heat until pliable.
To serve, spoon some chicken tinga mixture into each tortilla. Top with chopped cilantro and a squeeze of lime juice.
Serve immediately, and enjoy your healthy and delicious low fat chicken tinga tacos!
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4544 mg | 198% | |
| Total Carbohydrate | 211.5 g | 77% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 25.9 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 447 mg | 34% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3423 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.
