Dinner

Chicken Tinga Tacos

Name: Chicken Tinga Tacos
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 320 g Chicken breast; 200 ml Chicken stock; About 3 tsp (20 g) Chipotle paste; 400 g Chopped tomatoes, tinned; 120 g Onion; 2 cloves, about 6 g Garlic; 1 tsp, about 2 g Ground cumin; A pinch Dried oregano; 6 small, about 180 g Corn tortilla; 50 g Red onion; Wedges to squeeze Lime juice; A handful Fresh coriander

Poached and shredded chicken in a smoky chipotle and tomato sauce, piled into warm corn tortillas with red onion and lime. 46 g of protein for 493 kcal a serving.

Calories: 493kcal
Protein: 46g
Fat: 8g
Carbs: 59g

Per serving, makes 2. 25 minutes of work. Published 8 September 2026.

Allergens

Celery

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Some corn tortillas are blended with wheat flour. Check the packet.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Chicken breast320 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Chicken stock200 ml
Made up from a cube or a pot.
Chipotle pasteAbout 3 tsp (20 g)
Smoky and hot. Twenty grams between two is medium; the sauce is the tortilla's only heat.
Chopped tomatoes, tinned400 g
Onion120 g
Garlic2 cloves, about 6 g
Ground cumin1 tsp, about 2 g
Dried oreganoA pinch
Corn tortilla6 small, about 180 g
Three each. Corn tortillas are 30 g and about 66 kcal each against 180 for a flour one.
Red onion50 g
Lime juiceWedges to squeeze
Fresh corianderA handful

Method

Poach the chicken in the stock with the lid on for twelve minutes until cooked through. Lift it out, keep the stock, and shred it with two forks.
Fry the sliced onion in a dry non-stick pan for six minutes until soft and browning, add the garlic and cumin for a minute, then the tomatoes, chipotle, oregano and 100 ml of the poaching stock. Simmer for ten minutes.
Stir the shredded chicken into the sauce and cook for five minutes until it has soaked in and the sauce clings.
Warm the tortillas one at a time in a dry pan for twenty seconds a side, and fill with the chicken, sliced red onion, coriander and lime.

Worth knowing

Poaching then shredding is what makes breast work here. It stays moist because it finishes cooking in the sauce rather than in a dry pan.
No oil in the pan and no gluten or dairy on the plate. Twenty grams of feta crumbled over adds 54 kcal and a milk flag.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.