Dairy-Free Chicken Tinga Tacos

Savor the bold and smoky flavors of these **Dairy-Free Chicken Tinga Tacos**, a delicious twist on a Mexican classic perfect for weeknight dinners or gatherings. Juicy, shredded chicken is simmered in a rich, homemade tinga sauce made with fire-roasted tomatoes, chipotle peppers in adobo, and aromatic spices like oregano and thyme. This gluten-free recipe skips the dairy without sacrificing creaminess, making it a healthy and flavorful option. Serve the tender chicken on warm corn tortillas and garnish with fresh cilantro, tangy red onion, and creamy avocado slices for a vibrant and satisfying taco experience. Ready in under 50 minutes, these tacos are ideal for those craving a quick, crowd-pleasing meal packed with authentic flavor.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic cloves, minced
• 14.5 ounces diced tomatoes
• 2 tablespoons chipotle peppers in adobo sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup chicken broth
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 8 pieces corn tortillas
• 0.25 cup fresh cilantro, chopped
• 0.5 cup red onion, thinly sliced
• 1 avocado, sliced

Directions

Step 1

Bring a pot of water to a boil and add the chicken breasts. Cook for 15 minutes or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly before shredding with two forks.

Step 2

In a large skillet, heat olive oil over medium heat. Add the sliced onion and cook for 5 minutes until softened.

Step 3

Add the minced garlic and cook for another minute until fragrant.

Step 4

Stir in the diced tomatoes, chipotle peppers with adobo sauce, oregano, thyme, bay leaf, and chicken broth. Let the mixture simmer for 10 minutes until thickened.

Step 5

Remove the bay leaf and blend the sauce using an immersion blender until smooth. Alternatively, let the sauce cool slightly and blend in a countertop blender, then return to the skillet.

Step 6

Add the shredded chicken back into the skillet and stir to coat thoroughly with the sauce. Simmer for 5 more minutes. Season with lime juice and salt to taste.

Step 7

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

Step 8

Assemble the tacos by placing a generous spoonful of the chicken tinga onto each tortilla. Top with cilantro, red onion, and avocado slices. Serve immediately.

Nutrition Facts

Serving size	(1944.9g)

Amount per serving	% Daily Value*
Calories	2178.6

Total Fat 76.9g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 4018.0mg	0%
Total Carbohydrate 236.4g	0%
Dietary Fiber 51.6g	0%
Total Sugars 26.7g
Protein 146.3g	0%

Vitamin D 3.5IU	0%
Calcium 550.1mg	0%
Iron 15.0mg	0%
Potassium 3844.0mg	0%

*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: 31.1%

Protein: 26.3%

Carbs: 42.5%