Tacos de Tinga de Pollo

Tacos de Tinga de Pollo are a flavorful and hearty Mexican dish featuring shredded chicken simmered in a smoky tomato and chipotle sauce, served in fresh lettuce wraps for a Paleo twist. This dish combines the warmth of spices with the freshness of toppings, making it a satisfying and nutritious lunch option.

Ingredients

• Chicken breast - 300 grams
• Tomato sauce - 200 grams
• Chipotle peppers in adobo - 2 tablespoons
• Onion - 1 medium, sliced
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Lettuce leaves - 4 large (for wrapping)
• Avocado - 1 medium, sliced
• Cilantro - 2 tablespoons, chopped

Steps

1. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Add the chicken breast to the skillet and season with cumin, oregano, salt, and black pepper. Cook for about 5 minutes on each side until browned.
4. Remove the chicken from the skillet and shred it using two forks.
5. In the same skillet, add the tomato sauce and chipotle peppers. Stir well to combine and bring to a simmer.
6. Return the shredded chicken to the skillet and mix it well with the sauce. Let it simmer for about 10 minutes, allowing the flavors to meld.
7. While the chicken is simmering, prepare the lettuce leaves as taco shells.
8. Once the tinga is ready, assemble the tacos by placing a generous amount of the chicken mixture in each lettuce leaf.
9. Top with sliced avocado and chopped cilantro before serving.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, which is essential for muscle repair and growth.
• Rich in fiber from the lettuce and avocado, promoting digestive health.

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