Heart-Healthy Chicken Tinga Tacos

Savor the bold, smoky flavors of Heart-Healthy Chicken Tinga Tacos—perfect for a guilt-free taco night! This recipe combines tender, shredded chicken infused with a fiery yet balanced sauce made from fire-roasted tomatoes, chipotle peppers, and aromatic spices like cumin and oregano. Lightly crisped corn tortillas are filled with this flavorful tinga, then topped with vibrant shredded cabbage, creamy avocado slices, and a sprinkle of fresh cilantro for a satisfying crunch and refreshing finish. With nutrient-rich ingredients, lean protein, and minimal sodium, these tacos are as nutritious as they are delicious. Easy to prepare in under an hour, they’re the ultimate heart-healthy dinner option that doesn’t skimp on flavor.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium white onion, finely chopped
• 3 pieces garlic cloves, minced
• 14.5 ounces fire-roasted tomatoes, canned, no-salt-added
• 2 pieces chipotle peppers in adobo sauce, finely chopped
• 1 cup low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 0.25 teaspoon freshly ground black pepper
• 12 pieces corn tortillas
• 2 cups shredded green cabbage
• 0.5 cup fresh cilantro, chopped
• 1 large lime, cut into wedges
• 1 large avocado, sliced

Directions

Step 1

Place the chicken breasts in a pot and cover with water. Bring to a simmer over medium heat. Cook for 15-20 minutes, or until the chicken is fully cooked. Remove the chicken and let it cool slightly before shredding with two forks.

Step 2

While the chicken is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onions and cook for 4-5 minutes until they are soft and translucent.

Step 3

Add the minced garlic to the onions and cook for an additional minute until fragrant.

Step 4

Stir in the fire-roasted tomatoes, chipotle peppers, chicken broth, dried oregano, ground cumin, and black pepper. Bring the mixture to a simmer.

Step 5

Add the shredded chicken to the sauce and stir well to combine. Let the mixture simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 6

While the tinga simmers, warm the corn tortillas by placing them in a dry skillet over medium heat for about 1 minute on each side, or until they are pliable and warm.

Step 7

To assemble the tacos, fill each tortilla with a portion of chicken tinga. Top with shredded green cabbage, fresh cilantro, avocado slices, and a squeeze of lime.

Step 8

Serve the tacos immediately and enjoy this heart-healthy meal with friends and family.

Nutrition Facts

Serving size	(2381.9g)

Amount per serving	% Daily Value*
Calories	2783.7

Total Fat 80.3g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 385.6mg	0%
Sodium 950.9mg	0%
Total Carbohydrate 338.3g	0%
Dietary Fiber 70.7g	0%
Total Sugars 31.2g
Protein 192.5g	0%

Vitamin D 4.5IU	0%
Calcium 655.2mg	0%
Iron 20.4mg	0%
Potassium 4518.3mg	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: 25.4%

Protein: 27.1%

Carbs: 47.5%