Low Carb Chicken Tinga Tacos

Transform taco night with these irresistible Low Carb Chicken Tinga Tacos, a flavorful and guilt-free twist on a Mexican classic! Tender shredded chicken is simmered in a smoky, savory sauce made from chipotle peppers, adobo sauce, diced tomatoes, and aromatic spices like cumin and oregano. Instead of traditional tortillas, crisp romaine lettuce leaves are used as "taco shells," making this dish ideal for low-carb and keto-friendly diets. Quick and easy to prepare in just 45 minutes, this recipe is perfect for busy weeknights or casual entertaining. Top with fresh cilantro and a squeeze of lime for a zesty, aromatic finish that will keep you coming back for more. Whether you're watching your carbs or simply craving bold, authentic flavors, these Chicken Tinga Tacos are sure to be a hit!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 medium, sliced Onion
• 3 cloves, minced Garlic
• 2 whole peppers Chipotle peppers in adobo sauce
• 14.5 ounces, canned Diced tomatoes
• 1 cup Chicken broth
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 large leaves Romaine lettuce leaves
• 0.25 cup, chopped Fresh cilantro
• 1 cut into wedges Lime

Directions

Step 1

Begin by cooking the chicken: Place the chicken breasts in a large pot and fill it with enough water to cover the chicken. Bring to a boil, then reduce the heat and let it simmer until the chicken is cooked through, about 15-20 minutes. Remove the chicken, let it cool slightly, then shred it using two forks.

Step 2

While the chicken is cooking, prepare the sauce. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes.

Step 3

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

Step 4

Transfer the cooked onions and garlic to a blender. Add chipotle peppers, diced tomatoes, chicken broth, cumin, oregano, salt, and black pepper. Blend until smooth.

Step 5

Pour the sauce back into the skillet and bring it to a simmer over medium heat. Add the shredded chicken to the skillet, stirring to coat the chicken in the sauce. Let it simmer for another 5-10 minutes to allow the flavors to meld.

Step 6

Wash and dry the romaine lettuce leaves. Use them as taco shells and fill each leaf with a portion of chicken tinga.

Step 7

Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy your low-carb chicken tinga tacos!

Nutrition Facts

Serving size	(1657.4g)

Amount per serving	% Daily Value*
Calories	1595.5

Total Fat 55.8g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 578.3mg	0%
Sodium 4167.3mg	0%
Total Carbohydrate 43.8g	0%
Dietary Fiber 14.2g	0%
Total Sugars 20.6g
Protein 222.9g	0%

Vitamin D 6.8IU	0%
Calcium 361.9mg	0%
Iron 13.3mg	0%
Potassium 3420.6mg	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: 32.0%

Protein: 56.8%

Carbs: 11.2%