Name: Chicken Tinga Tacos with Roasted Tomatillo Salsa and Pickled Veggies
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breasts; 1 tbsp olive oil; 1 medium yellow onion, thinly sliced; 2 garlic cloves, minced; 1 chipotle pepper in adobo, chopped; 1 (14 oz) can diced tomatoes, drained; 1 tsp dried oregano; 1 tsp ground cumin; 1/2 cup low-sodium chicken broth; Salt and pepper to taste; 8 small corn tortillas; 1/2 cup fresh cilantro, chopped; 1/2 cup low-fat Greek yogurt (for topping); 3 medium tomatillos, husked and quartered; 1 small jalapeño, halved and seeded; 1/4 cup red onion, thinly sliced; 1/4 cup carrots, julienned; 1/4 cup white vinegar; 1/4 cup water; 1/2 tsp sugar; 1/4 tsp salt

Chicken Tinga Tacos with Roasted Tomatillo Salsa and Pickled Veggies

GoldenGrape9245

These Chicken Tinga Tacos deliver bold Mexican flavor with a healthy twist, perfect for weight loss and muscle gain. Juicy, lean chicken simmers in a smoky chipotle-tomato sauce, then gets piled onto warm corn tortillas. Roasted tomatillo salsa adds tang and brightness, while quick-pickled carrots and onions bring crunch and acidity—balancing the creamy Greek yogurt topping. This recipe layers satisfying textures and fresh California produce for a dinner that's both exciting and nourishing. Easy enough for a weeknight, but impressive enough to share, these tacos will become a go-to favorite!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Place quartered tomatillos and halved jalapeño on a baking sheet; roast for 12-15 minutes until softened and slightly charred.
Meanwhile, heat olive oil in a large skillet over medium heat. Add sliced yellow onion and sauté for 3-4 minutes until translucent. Stir in garlic, chipotle pepper, and cook for 30 seconds until fragrant.
Add chicken breasts, diced tomatoes, oregano, cumin, and chicken broth to the skillet. Season with salt and pepper. Bring to a simmer, cover, and cook for 15-20 minutes until chicken is cooked through.
While chicken simmers, combine sliced red onion, carrots, white vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer, cook for 2 minutes, then remove from heat and let cool, creating quick pickled veggies.
Transfer roasted tomatillos and jalapeño to a blender. Add a pinch of salt and blend until smooth to make the salsa verde.
Remove chicken from skillet and shred with two forks. Return shredded chicken to the sauce and simmer uncovered for 3-4 more minutes until thickened.
Warm corn tortillas in a dry skillet or microwave. Assemble tacos: fill tortillas with chicken tinga, top with roasted tomatillo salsa, pickled veggies, a dollop of Greek yogurt, and sprinkle with cilantro.