Mediterranean Diet Chicken Tinga Tacos
Experience a vibrant fusion of flavors with these Mediterranean Diet Chicken Tinga Tacos, a healthy twist on the classic Mexican dish. Perfectly seasoned shredded chicken is cooked in a smoky, tomato-based sauce infused with chipotle peppers, oregano, and cumin, creating a bold and irresistible filling. Instead of traditional tortillas, these tacos are served on crisp lettuce leaves, adding a fresh, low-carb crunch. Topped with a Mediterranean-inspired medley of juicy cherry tomatoes, crisp cucumbers, tangy feta cheese, and a sprinkle of fresh parsley, each bite is bursting with zest and brightness. Quick and easy to prepare in just 45 minutes, these light yet satisfying tacos are perfect for weeknight dinners or entertaining guests. Don't forget to finish with a squeeze of fresh lemon for an irresistible citrusy kick!
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 2 tablespoons Olive oil
- 1 piece Small onion, chopped
- 3 pieces Garlic cloves, minced
- 1 15-ounce Can of diced tomatoes
- 2 tablespoons Chipotle peppers in adobo sauce
- 1 teaspoon Oregano
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 8 leaves Lettuce leaves (such as romaine or butter lettuce)
- 1 cup Cherry tomatoes, quartered
- 1 cup Cucumber, diced
- 1 half cup Feta cheese, crumbled
- 1 quarter cup Fresh parsley, chopped
- 1 piece Lemon, cut into wedges
Instructions
In a large skillet, heat the olive oil over medium heat.
Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and cook, turning occasionally, until browned on both sides and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced tomatoes, chipotle peppers in adobo sauce, oregano, and cumin. Bring to a simmer and let cook for about 10 minutes, stirring occasionally.
Shred the cooked chicken breasts using two forks and return them to the skillet. Mix well to combine with the sauce and cook for another 5 minutes to allow the flavors to meld.
While the chicken tinga is cooking, prepare the toppings by combining the quartered cherry tomatoes, diced cucumber, and crumbled feta cheese in a bowl.
To assemble, place a generous spoonful of the chicken tinga onto each lettuce leaf.
Top with the tomato-cucumber mixture and garnish with chopped parsley.
Serve the tacos with lemon wedges on the side for a refreshing squeeze of lemon juice before eating.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 6026 mg | 262% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 32.8 g | ||
| Protein | 155.3 g | 311% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1576 mg | 121% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3953 mg | 84% | |
*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.
