Name: Chicken Tinga Tacos with Quick Pickled Veggies & Roasted Tomatillo Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breasts; 8 small corn tortillas; 4 medium tomatillos, husked and rinsed; 1 small white onion, halved; 2 cloves garlic, unpeeled; 2 chipotle peppers in adobo sauce; 1/2 cup low-sodium chicken broth; 1/2 cup thinly sliced radishes; 1/2 cup thinly sliced carrots; 1/4 cup red onion, thinly sliced; 1/2 cup apple cider vinegar; 1/2 cup water; 1 tsp sugar; 1/2 tsp salt; 1/2 tsp dried Mexican oregano; 1/2 cup shredded romaine lettuce; 1/4 cup cilantro leaves

Chicken Tinga Tacos with Quick Pickled Veggies & Roasted Tomatillo Salsa

HoneyedKiwi4066

These Chicken Tinga Tacos deliver bold, layered Mexican flavors in a healthy, satisfying dinner. The chicken simmers gently in a smoky, roasted tomatillo-chipotle salsa, then is piled onto warm corn tortillas. Quick-pickled radish, carrot, and onion add a crunchy, tangy contrast to the tender chicken, while fresh lettuce and cilantro brighten every bite. This recipe is perfect for anyone seeking a lighter, nourishing meal without sacrificing taste or excitement—plus, it's ready in about 35 minutes using simple, California-fresh ingredients. The blend of creamy, crunchy, spicy, and acidic elements makes every taco party-worthy, even on a weeknight.

Ingredients

Instructions

Preheat broiler. Place tomatillos, onion halves, and garlic cloves on a baking sheet. Broil for 5-7 minutes, turning once, until vegetables are charred and softened. Cool slightly, then peel garlic.
Combine roasted tomatillos, onion, peeled garlic, chipotle peppers, and 1/4 cup chicken broth in a blender. Blend until smooth. Season with salt to taste.
In a small saucepan, bring apple cider vinegar, water, sugar, salt, and Mexican oregano to a boil. Add radishes, carrots, and red onion. Simmer 2 minutes, then remove from heat and let cool.
In a large skillet, place chicken breasts and pour remaining 1/4 cup chicken broth over them. Add half the tomatillo salsa. Cover and simmer over medium heat for 12-15 minutes, turning once, until chicken is cooked through. Shred chicken with two forks in the skillet and mix with the sauce.
Warm tortillas in a dry skillet or microwave until pliable.
To assemble, fill each tortilla with shredded chicken tinga, a handful of romaine lettuce, pickled vegetables, a spoonful of salsa, and cilantro leaves. Serve immediately.