Low Sodium Chicken Tinga Tacos

Satisfy your craving for bold, smoky Mexican flavors with these Low Sodium Chicken Tinga Tacos—a healthier twist on a beloved classic! Made with tender shredded chicken simmered in a vibrant, spiced tomato sauce featuring chipotle peppers and smoked paprika, this dish delivers maximum flavor without the excessive salt. Wrapped in warm corn tortillas and topped with fresh cilantro, creamy avocado slices, and a zesty squeeze of lime, these tacos are as wholesome as they are delicious. Perfect for an easy weeknight dinner, this recipe takes just 15 minutes of prep and offers a heart-smart, family-friendly meal that's ready in under an hour.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium white onion, thinly sliced
• 3 units garlic cloves, minced
• 2 tablespoons chipotle peppers in adobo, chopped and seeds removed
• 14 ounces diced tomatoes, no salt added
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon ground black pepper
• 1 tablespoon cider vinegar
• 0.5 cup chicken broth, low sodium
• 8 units corn tortillas
• 0.25 cup fresh cilantro, chopped
• 1 medium avocado, sliced
• 1 large lime, cut into wedges

Directions

Step 1

Place the chicken breasts in a large pot and cover with water. Bring to a boil, reduce heat to a simmer, and cook for about 15-20 minutes, or until the chicken is cooked through and tender.

Step 2

While the chicken is cooking, heat olive oil in a large skillet over medium heat. Add the sliced onion and cook until it is soft and translucent, about 5-7 minutes.

Step 3

Stir in the minced garlic and chipotle peppers, cooking for an additional 2 minutes until fragrant.

Step 4

Add the diced tomatoes, smoked paprika, ground cumin, and ground black pepper to the skillet. Stir to combine.

Step 5

Once the chicken is cooked, remove it from the pot and shred it using two forks.

Step 6

Add the shredded chicken to the skillet with the tomato mixture. Pour in the cider vinegar and low sodium chicken broth. Stir well to coat the chicken in the sauce.

Step 7

Simmer the chicken tinga over low heat for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

Step 8

Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, or until flexible and lightly charred.

Step 9

To assemble the tacos, place a portion of the chicken tinga onto each warm tortilla. Top with fresh cilantro, slices of avocado, and a squeeze of lime juice.

Step 10

Serve the tacos immediately and enjoy!

Nutrition Facts

Serving size	(2074.5g)

Amount per serving	% Daily Value*
Calories	2713.8

Total Fat 89.8g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 578.3mg	0%
Sodium 971.2mg	0%
Total Carbohydrate 233.0g	0%
Dietary Fiber 49.0g	0%
Total Sugars 24.1g
Protein 246.4g	0%

Vitamin D 6.8IU	0%
Calcium 502.4mg	0%
Iron 18.3mg	0%
Potassium 4439.6mg	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: 29.7%

Protein: 36.2%

Carbs: 34.2%