Keto Friendly Chicken Tinga Tacos

  • Difficulty:
  • Servings:

Ingredients

  • 1 tablespoon vegetable or other neutral oil
  • 1 cup roughly chopped white onion (about 1/2 onion)
  • 2 cloves garlic, minced.
  • 2 chipotle peppers in adobo sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 cup of canned diced tomatoes
  • 1/4 cup chicken stock
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups shredded cooked chicken (rotisserie chicken works well)
  • 8 Olé Xtreme High Fiber snack size tortillas
  • 1 small avocado, cut into chunks.
  • 1 lime- cut into wedges.

TOPPINGS

Directions

  1. Heat a large skillet to medium. Add the oil and onion, and sauté for 4 minutes or until tender, while stirring occasionally. Add in the garlic and cook for 30 seconds more.
  2. Stir in the chipotle pepper, oregano, and cumin, and cook for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer and cook for 7 minutes.
  3. Remove pan from heat. Scoop out the tomato mixture in blender, and blend until smooth.
  4. Return the blended sauce to the pan over low heat. Add the chicken and stir gently until combined. Cook for 5 minutes. Taste and add more salt if necessary.
  5. Prepare the garnishes. Heat tortillas over low flame or on medium heated pan until lightly charred.

To assemble, fill the tortillas with the chicken mixture, and top with the avocado chucks and other garnishes, Serve with a lime wedge to squeeze over chicken

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Keto Friendly Chicken Tinga Tacos

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  • Author: 828_Tech
  • Yield: Serves 4

Description

This recipe takes less than half an hour to prepare but rivals a restaurant-quality meal.  The combination of juicy chicken in a smoky chipotle tomato sauce, with creamy avocado and a bright hit of lime all nestled in a lightly charred tortilla is magic!


Ingredients

Scale
  • 1 tablespoon vegetable or other neutral oil
  • 1 cup roughly chopped white onion (about 1/2 onion)
  • 2 cloves garlic, minced.
  • 2 chipotle peppers in adobo sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 cup of canned diced tomatoes
  • 1/4 cup chicken stock
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups shredded cooked chicken (rotisserie chicken works well)
  • 8 Olé Xtreme High Fiber snack size tortillas
  • 1 small avocado, cut into chunks.
  • 1 lime- cut into wedges.

Garnishes- cilantro leaves, diced red onion and Ole Cotija cheese.

Nutritional Info:

180 Calories per taco with avocado

Fat: 9.3 grams

Carbohydrates: 13.6g

Dietary Fiber: 9.8 grams

Sugars: 1.1 grams

Net Carbs: 3.8 grams

Protein: 15.8 grams

Sodium 362 mg


Instructions

  1. Heat a large skillet to medium. Add the oil and onion, and sauté for 4 minutes or until tender, while stirring occasionally. Add in the garlic and cook for 30 seconds more.
  2. Stir in the chipotle pepper, oregano, and cumin, and cook for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer and cook for 7 minutes.
  3. Remove pan from heat. Scoop out the tomato mixture in blender, and blend until smooth.
  4. Return the blended sauce to the pan over low heat. Add the chicken and stir gently until combined. Cook for 5 minutes. Taste and add more salt if necessary.
  5. Prepare the garnishes. Heat tortillas over low flame or on medium heated pan until lightly charred.
  6. To assemble, fill the tortillas with the chicken mixture, and top with the avocado chucks and other garnishes, Serve with a lime wedge to squeeze over chicken.

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