Low Sodium Chicken Tinga Tacos
Savor the bold and smoky flavors of **Low Sodium Chicken Tinga Tacos**, a wholesome twist on the classic Mexican favorite. Tender shredded chicken is simmered in a zesty, homemade sauce made with fragrant garlic, smoky chipotle peppers, and no-salt-added diced tomatoes, all seasoned to perfection with smoked paprika, cumin, and cider vinegar. This low-sodium recipe doesn’t skimp on flavor while making heart-healthy eating effortless. Served on warm corn tortillas and topped with fresh cilantro, creamy avocado slices, and a splash of lime juice, these tacos are the ultimate combination of vibrant taste and nutritious ingredients. Perfect for busy weeknights, they’re ready in under an hour and bound to become a family favorite. Indulge guilt-free with these flavorful and health-conscious tacos!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium white onion, thinly sliced
- 3 units garlic cloves, minced
- 2 tablespoons chipotle peppers in adobo, chopped and seeds removed
- 14 ounces diced tomatoes, no salt added
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 1 tablespoon cider vinegar
- 0.5 cup chicken broth, low sodium
- 8 units corn tortillas
- 0.25 cup fresh cilantro, chopped
- 1 medium avocado, sliced
- 1 large lime, cut into wedges
Instructions
Place the chicken breasts in a large pot and cover with water. Bring to a boil, reduce heat to a simmer, and cook for about 15-20 minutes, or until the chicken is cooked through and tender.
While the chicken is cooking, heat olive oil in a large skillet over medium heat. Add the sliced onion and cook until it is soft and translucent, about 5-7 minutes.
Stir in the minced garlic and chipotle peppers, cooking for an additional 2 minutes until fragrant.
Add the diced tomatoes, smoked paprika, ground cumin, and ground black pepper to the skillet. Stir to combine.
Once the chicken is cooked, remove it from the pot and shred it using two forks.
Add the shredded chicken to the skillet with the tomato mixture. Pour in the cider vinegar and low sodium chicken broth. Stir well to coat the chicken in the sauce.
Simmer the chicken tinga over low heat for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, or until flexible and lightly charred.
To assemble the tacos, place a portion of the chicken tinga onto each warm tortilla. Top with fresh cilantro, slices of avocado, and a squeeze of lime juice.
Serve the tacos immediately and enjoy!
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 233.0 g | 85% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 24.1 g | ||
| Protein | 246.4 g | 493% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 502 mg | 39% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4440 mg | 94% | |
*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.
