You are here

Chicken Tinga Tacos

Chicken Tinga Tacos

Nutrition Facts
  • cal. (kcal) 410
Chicken Tinga Tacos
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 45 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 1 person
add your rating thank you for rating | add a comment

Ingredients

Shop Kitchen ▾
  • 4 skinless bone-in chicken thighs (about 1 1/2 lbs)
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 2 tablespoons vegetable oil
  • 1 cup thinly sliced yellow onion
  • 3 cloves garlic, sliced
  • 2 chipotles in adobo, seeded and diced; 1 tsp adobo reserved
  • 1 can (14.5 oz) diced fire-roasted tomatoes
  • 1/2 cup unsalted chicken broth
  • 12 small corn tortillas, warmed
  • Sliced avocado and Cotija or feta cheese (optional)

Directions

  1. Season chicken on both sides with chipotle powder, cumin, salt and oregano. In a large, lidded, straight-sided skillet or Dutch oven, heat oil over medium-high heat. Brown 3 minutes on each side. Remove to a plate.
  2. Reduce heat to medium. Add onion; cook 3 minutes. Stir in garlic and chipotles; cook 1 minute. Add adobo, tomatoes, broth and chicken. Bring to a simmer, then reduce heat to medium-low. Cover and simmer 35 minutes, until meat easily falls off the bone.
  3. Remove chicken from skillet to a cutting board. Shred, discarding bones. Stir meat back into sauce. Serve on corn tortillas (3 per person) with sliced avocado and cheese, if using.

Nutrition Information for Chicken Tinga Tacos

Servings Per Recipe: 4
PER SERVING: 410 cal., 17 g total fat (3 g sat. fat), 135 mg chol., 760 mg sodium, 34 g carb. (6 g fiber), 29 g pro.