Chicken Tinga Tacos (Tinga de Pollo)

We keep this classic Mexican street food light and high in protein by using lean shredded chicken breast cooked without added oil, served on portion-controlled corn tortillas with light toppings.

Ingredients

• 220 g cooked chicken breast, shredded · 365 kcal
• 6 small corn tortillas (156 g) · 340 kcal
• 150 g roma tomatoes, chopped · 33 kcal
• 80 g white onion, sliced · 28 kcal
• 6 g garlic (about 2 cloves) · 9 kcal
• 60 g low-sodium chicken broth · 4 kcal
• 40 g romaine lettuce, shredded · 7 kcal
• 20 g queso fresco, crumbled · 60 kcal
• 20 g light sour cream · 27 kcal
• 15 g canned chipotle pepper in adobo sauce · 3 kcal
• 1/2 tsp dried oregano
• A pinch of salt

Method

1. Blend the roma tomatoes, garlic, chicken broth, chipotle pepper, and oregano in a blender until completely smooth to create the tinga sauce.

   

2. Heat a non-stick skillet over medium heat, add the sliced white onion, and sauté with a splash of water for 3 minutes until softened.

   

3. Pour the blended tomato sauce into the skillet, bring to a simmer, then stir in the shredded cooked chicken breast and cook for 8 to 10 minutes until the sauce thickens.

   

4. Warm the corn tortillas on a dry skillet, then assemble the tacos by dividing the chicken tinga, shredded lettuce, crumbled queso fresco, and light sour cream evenly.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.