Keto Chicken Tinga Tacos 🌮
A delicious and healthy low-carb chicken tinga taco recipe perfect for a quick weeknight meal. Flavorful and easy to make!
Equipment
- Skillet
Ingredients
- 1 Tablespoon avocado oil
- 0.5 Cup diced onion
- 2 Cloves Garlic minced
- 1-2 Chipotle peppers in Adobo Sauce finely diced (use 1 for mild spice, more for extra kick!)
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 0.75 Cup canned crushed fire-roasted tomatoes
- 0.5 teaspoon kosher salt
- 3 Cups Cooked Chicken breast shredded (a store-bought rotisserie chicken works great here!)
For Serving
- 8-10 street taco low carb tortillas
- Sliced avocado
- Chopped fresh cilantro
- Diced red onion
- Crumbled cotija cheese
- Lime wedges
Instructions
- In a sturdy skillet, heat your avocado oil over medium heat. Add the diced onion and sauté, stirring occasionally, until it turns soft and translucent, which should take about 8 minutes.
- Now, stir in the minced garlic, chipotle peppers (to your spice preference), oregano, cumin, fire-roasted tomatoes, and salt. Bring this delicious mixture to a gentle simmer and let it cook for approximately 7 minutes, allowing the flavors to deepen.
- Add the shredded cooked chicken breast to the skillet. Cook for another 5 minutes, ensuring the chicken is heated through and well-coated in the vibrant sauce. Taste and adjust any seasonings if needed.
- To assemble your healthy and flavorful tacos, simply spoon the chicken tinga mixture onto your low-carb tortillas.
- Garnish generously with fresh avocado slices, chopped cilantro, diced red onion, and crumbled cotija cheese. Squeeze fresh lime wedges over your tacos for a bright, zesty finish, and enjoy!
Notes
Nutrition Information (per serving):
Calories: 155
Total Carbs: 3g
Net Carbs: 2g
Fats: 6g
Protein: 21g
Calories: 155
Total Carbs: 3g
Net Carbs: 2g
Fats: 6g
Protein: 21g
