ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Tinga Tacos

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 18 mins
Total time 24 mins
Yield

Serves 4 (serving size: 2 tacos)

These bold and smoky tacos provide the perfect route to reinventing some leftover chicken. Serve them up with a crisp green salad for a light and refreshing weeknight supper.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon fresh oregano
  • 1/2 teaspoon ground cumin
  • 1 small chipotle chile, canned in adobo
  • 3/4 cup chopped tomato
  • 1/4 cup unsalted chicken stock
  • 1 tablespoon adobo sauce
  • 2 cups shredded chicken breast
  • 1 cup shredded dark meat chicken
  • 1/4 teaspoon kosher salt
  • 8 (6-inch) corn tortillas, warmed
  • 1/4 cup reduced-fat sour cream
  • 1/2 cup cilantro
  • 1 ripe peeled avocado, sliced
  • 1 ounce queso fresco, crumbled
  • 4 lime wedges

Nutrition Information

  • calories 402
  • fat 18 g
  • satfat 4.6 g
  • monofat 8.8 g
  • polyfat 2.6 g
  • protein 30 g
  • carbohydrate 33 g
  • fiber 8 g
  • cholesterol 99 mg
  • iron 2 mg
  • sodium 502 mg
  • calcium 131 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat oil in a large skillet over medium heat. Add onion and garlic; sauté 4 minutes. Add oregano, cumin, and chipotle chile; cook 1 minute. Add tomato, stock, and adobo; bring to a simmer. Cook 7 minutes. Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening with a kitchen towel (to avoid splatters); blend until smooth. Return sauce to pan over low heat. Add chicken and salt; cook 1 minute. Divide mixture among tortillas. Top evenly with sour cream, cilantro, avocado, and cheese. Serve with lime.