Keto Chicken Tinga Tacos Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4/5
(22 reviews)
Keto Chicken Tinga Tacos
Zylo Recipes

Description

These tacos offer a symphony of flavors and textures, transforming ordinary ingredients into an extraordinary culinary experience. Tender, shredded chicken, infused with the smoky heat of chipotle peppers, forms the heart of this vibrant dish. The peppers impart a rich, complex flavor that's both comforting and exciting, making each bite a delightful adventure.

The chicken emerges moist and easily shreddable, ready to mingle with the other carefully chosen components. Complementing the smoky chicken is the salty, crumbly cotija cheese, which adds a delightful counterpoint to the spice. Its slightly firm texture provides a pleasant contrast to the tender chicken, while its salty flavor enhances the overall savory profile.

Thinly sliced red onion lends a sharp, pungent bite and a touch of sweetness, adding another layer of complexity to the tacos. The vibrant color of the red onion also contributes to the visual appeal of the dish, making it as pleasing to the eye as it is to the palate. A scattering of fresh cilantro leaves provides a burst of herbaceous freshness, brightening the flavors and adding a touch of vibrancy.

The cilantro's delicate aroma complements the smoky chipotle and the sharp red onion, creating a harmonious blend of scents that tantalizes the senses. Crisp lettuce adds a refreshing crunch, providing a textural counterpoint to the tender chicken and crumbly cheese. Its mild flavor allows the other ingredients to shine, while its refreshing coolness provides a welcome contrast to the heat of the chipotle peppers.

Finally, a generous squeeze of lime juice adds a zesty tang, awakening the flavors and tying all the elements together. The lime's acidity cuts through the richness of the cheese and the smokiness of the chicken, creating a perfectly balanced and utterly irresistible taco experience. Preparing the chicken filling is remarkably simple, especially when using a pressure cooker.

While aromatics such as onion and garlic can be added to the cooking broth to enhance the flavor of the chicken, they are not essential and can be omitted based on personal preference. The recipe typically calls for around two pounds of split chicken breasts, ensuring plenty of flavorful filling for a satisfying meal.

Preparation Time

Prep Time
20 min
Cook Time
20 min
Total Time
40 min

Nutrition Information

Per 1 tacos at 2 oz each serving
C
Calories
200 Kcal

C
Carbs
5 g
Fi
Fiber
2 g
Sugar
2 g

P
Protein
15 g

C
Fats
12 g
Saturated Fats 3 g
Unsaturated Fats 8 g

Cholestrol 50 mg
Sodium 300 mg
Potassium 200 mg
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Ingredients

    1.
    Uncooked Perdue Fresh Split Chicken Breasts by Perdue
    Uncooked Perdue Fresh Split Chicken Breasts by Perdue
    2 split breast
    2.
    Chicken Broth, Bouillon Or Consomme, Homemade
    Chicken Broth, Bouillon Or Consomme, Homemade
    ⅓ cup
    3.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    4.
    Lettuce, Green Leaf
    Lettuce, Green Leaf
    1 cup, shredded
    5.
    Sour Cream
    Sour Cream
    1 cup
    6.
    Lime
    Lime
    ½ each - 2" diameter
    7.
    Cilantro
    Cilantro
    ⅓ cup, chopped
    8.
    Red Onion
    Red Onion
    ¼ cup, chopped
    9.
    Queso Cotija
    Queso Cotija
    8 tablespoon, crumbled
    10.
    Avocado Oil
    Avocado Oil
    2 teaspoon
    11.
    Chipotle Peppers In Adobo Sauce by La Costena
    Chipotle Peppers In Adobo Sauce by La Costena
    2 peppers
    12.
    Keto Tortillas
    Keto Tortillas
    16 tortillas at 0.5 oz each

Instructions

    1.
    Add the split chicken breasts, chicken stock, and kosher salt to an Instant Pot. For enhanced flavor, include half an onion in a large dice and 3 smashed garlic cloves. These aromatics are solely for flavoring and should not be eaten, therefore they are excluded from the ingredient list and nutritional information. Set the Instant Pot to HIGH pressure and cook for 15 minutes. Allow the pressure to release naturally once the timer is up.
    2.
    While the chicken is cooking, prepare your toppings. Wash and thinly slice the lettuce, thinly slice the red onion, crumble the cotija cheese, and cut the lime into wedges. Finely chop the chipotle peppers in adobo sauce. Once the chicken is cooked, remove it from the broth and shred the meat into small pieces, discarding the bones. Reserve 1 to 1.5 cups of the cooking broth.
    3.
    In a medium saute pan, heat 2 teaspoons of avocado oil over medium heat. Add 4 tablespoons of chopped chipotle peppers in adobo sauce and sear for a few seconds until fragrant.
    4.
    Add the shredded chicken to the pan with the seared chipotle peppers and stir to combine. Pour in the reserved broth to moisten the chicken. Heat until everything is thoroughly heated.
    5.
    Using your favorite keto tortilla recipe (or store-bought tortillas), top each tortilla with 1 ounce of shredded chicken, 1 tablespoon of sour cream, lettuce, sliced red onion, cilantro, and crumbled cheese. Divide the toppings evenly among 16 tacos. Serve immediately and enjoy!