Gluten-Free Chicken Tinga Tacos

Bring bold, smoky flavors to your taco night with these Gluten-Free Chicken Tinga Tacos! This easy and flavorful recipe features tender shredded chicken simmered in a rich tomato-chipotle sauce infused with garlic, onions, and cumin. Served on warm corn tortillas, these tacos are topped with creamy avocado, fresh cilantro, and a squeeze of lime for the perfect balance of zest and creaminess. Perfect for a quick weeknight meal, these tacos are naturally gluten-free and ready in just 45 minutes, making them a crowd-pleasing option for anyone craving authentic Mexican flavors.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb Chicken breasts
• 2 tbsp Olive oil
• 1 medium White onion
• 3 units Garlic cloves
• 2 units Chipotle peppers in adobo sauce
• 3 medium Tomatoes
• 1 cup Chicken broth
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Cumin
• 12 units Corn tortillas
• 1 large Avocado
• 0.25 cup Cilantro
• 1 unit Lime

Directions

Step 1

Begin by cooking the chicken breasts: place them in a pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 15 minutes or until the chicken is cooked through. Remove from heat, drain, and let the chicken cool before shredding it with two forks.

Step 2

While the chicken is cooling, finely slice the onion and mince the garlic cloves.

Step 3

In a blender, combine the chipotle peppers, tomatoes, and chicken broth. Blend until smooth and set aside.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onion is soft and translucent, about 5 minutes.

Step 5

Pour the chipotle-tomato mixture into the skillet with the onions and garlic. Add the shredded chicken, salt, pepper, and cumin to the skillet, stirring to fully combine.

Step 6

Let the chicken tinga mixture simmer on low heat for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 7

While the chicken is simmering, warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side, or until pliable.

Step 8

To assemble the tacos, place a portion of the chicken tinga mixture onto each tortilla.

Step 9

Top with slices of avocado and a sprinkle of chopped cilantro.

Step 10

Serve with lime wedges on the side for squeezing over the tacos before enjoying.

Nutrition Facts

Serving size	2117.8 grams (2117.8g)

Amount per serving	% Daily Value*
Calories	2825

Total Fat 93.30g	120%
Saturated Fat 15.80g	79%
Polyunsaturated Fat 6.60g
Cholesterol 373mg	124%
Sodium 3648mg	159%
Total Carbohydrate 318.60g	116%
Dietary Fiber 61.90g	221%
Total Sugars 23.60g
Protein 188.10g	376%

Vitamin D 0IU	0%
Calcium 532mg	41%
Iron 16mg	88%
Potassium 3346mg	71%

*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.

Source of Calories

Fat: 29.3%

Protein: 26.2%

Carbs: 44.5%