Smoky Chicken Tinga Tacos with Cilantro Lime Rice and Black Beans

These vibrant chicken tinga tacos burst with smoky chipotle and rich tomato flavors. Served with bright cilantro-lime rice and hearty black beans, they make for a satisfying and quick weeknight meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein
• High-Fiber

Tags

• comfort food
• kid-friendly
• quick
• savory
• spicy

Ingredients

• 1.5 pound chicken breast (boneless, skinless, diced into 1-inch pieces)
• 2 tablespoon olive oil
• 1 yellow onion (large, thinly sliced)
• 3 clove garlic (minced)
• 1 can diced tomatoes (undrained)
• 2.5 chipotle peppers in adobos (minced, plus 1 tablespoon adobo sauce)
• 0.5 cup chicken broth
• 1.5 teaspoon salt (divided)
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried oregano
• 0.5 teaspoon ground cumin
• 18 corn tortillas (small)
• 0.5 bunch fresh cilantro (chopped, plus more for garnish)
• 2 limes (one halved for juice, one cut into wedges for serving)
• 0.5 cup sour cream
• 2 cup white rice (uncooked)
• 2 can black beans (rinsed and drained)
• 1 red onion (small, thinly sliced)
• 0.5 cup white vinegar
• 1 teaspoon granulated sugar
• 0.5 cup water

Instructions

1. First, prepare the quick pickled red onions. In a small bowl, combine the thinly sliced red onion, 1/2 cup white vinegar, 1 teaspoon granulated sugar, and 1/2 cup water. Stir well and set aside to quick pickle while you prepare the rest of the meal.
2. Start cooking the white rice according to package directions, or in a rice cooker, while you prepare the chicken. Once cooked, stir in 2 tablespoons chopped fresh cilantro and the juice from half a lime for cilantro-lime rice.
3. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken breast and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove chicken from skillet and set aside.
4. Add the remaining 1 tablespoon olive oil to the same skillet. Add the thinly sliced yellow onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
5. Stir in the diced tomatoes (undrained), minced chipotle peppers in adobo, 1 tablespoon adobo sauce, 1/2 cup chicken broth, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano, and 1/2 teaspoon ground cumin. Bring to a simmer, then reduce heat and cook for 5 minutes, allowing the flavors to meld.
6. Return the cooked chicken to the skillet with the sauce. Stir well to coat the chicken. While the chicken simmers briefly in the sauce, warm the corn tortillas according to package directions (microwave, dry skillet, or oven).
7. In a small bowl, whisk together the sour cream with the juice from the other half of the lime to make a quick lime crema.
8. Drain and rinse the black beans. Heat the rinsed black beans in a small saucepan or microwave until warmed through.
9. To assemble the tacos, fill warm corn tortillas with the chicken tinga, top with a drizzle of lime crema, a sprinkle of fresh cilantro, and a spoonful of the quick pickled red onions. Serve immediately alongside the cilantro-lime rice and warm black beans, with extra lime wedges for squeezing.

Notes

Leftovers can be stored in an airtight container for up to 3 days. The chicken tinga is also delicious in burritos or on nachos.

Nutrition (per serving)

• Calories: 685
• Protein: 39.5 g
• Carbohydrates: 97.2 g
• Fat: 13.7 g
• Fiber: 8.2 g
• Sodium: 833 mg
• Saturated Fat: 2.3 g
• Sugar: 1.8 g
• Cholesterol: 90 mg