These Tacos Dorados de Tinga are a low calorie, high protein Mexican meal perfect for weight loss and easy weeknight dinners. The chicken tinga can be prepped ahead and stored for the week, making assembly quick for a staple on your fitness journey.
1. In a pot, add water, 1 tbsp salt, garlic cloves, and 1/2 of an onion.
2. Once the water is boiling, add the chicken breast and boil for 25-35 minutes or until cooked.
3. As chicken is boiling, remove the white film. When it is done reserve 1/2 cup of the chicken broth.
4. Boil the tomatoes in the same water for 5-6 minutes or until they slightly blister.
5. To a blender, add the chicken broth, onion, garlic, tomatoes, chiles en adobo to taste (spicy), and seasonings to taste.
6. Slice the remainder of the onion into thin pieces and shred chicken using your preferred method.
7. Add 1 tbsp of oil and sauté onions for 3-4 minutes.
8. Add in the chicken and salsa. Combine well. Add any seasonings if needed. Let it simmer for 10 minutes.
9. Divide the Tinga into 4 servings (~6 ounces each)
10. Warm up 4 tortillas on a comal for 30 seconds on each side.
11. Add ~1.5 oz of Tinga to each tortilla and fold with a toothpick.
12. Add a light layer of oil spray and air fry for 375 F for 7-8 minutes, flipping halfway.
13. Blend the non fat Greek yogurt, 1/2 bunch of cilantro, light mayonnaise, jalapeños to taste, mustard, and salt to taste.
14. Top the tacos with 1 cup shredded lettuce, jalapeño crema, and 30 grams avocado.
