Smokin’ Tinga Tacos

These tacos are smoky, spicy, and packed with bold flavor - perfect for taco night without breaking your calorie budget.

Macros per Serving (1 Taco):

91 calories | 9g protein | 7g carbs (1 net carb) | 4g fat

Ingredients:

• 1 tbsp olive oil

• 1 cup yellow onion, diced

• 2 tsp minced garlic

• 1 chipotle pepper in adobo sauce, finely chopped

• 1 tsp dried oregano

• ½ tsp ground cumin

• 7.25 oz canned fire-roasted tomatoes (about ½ can)

• ¼ cup water

• 1 chicken bouillon cube (or 1 tsp bouillon paste)

• ½ tsp kosher salt (or to taste)

• 1 package Del Real shredded chicken (or other shredded chicken)

• 10 (Mission Zero Net Carb) Street Taco Tortillas

Instructions:

1. Sauté the Base:

Heat olive oil in a skillet over medium heat. Add onions and cook until soft and golden, about 5–7 minutes.

2. Add Flavor:

Stir in garlic, chipotle pepper, oregano, and cumin. Cook for 1 minute until fragrant.

3. Build the Sauce:

Add fire-roasted tomatoes, water, bouillon, and salt. Simmer for 5–7 minutes, stirring occasionally

4. Shred & Simmer:

Add the shredded chicken to the skillet. Stir to coat in the sauce. Simmer for another 5–7 minutes until heated through and sauce thickens.

5. Assemble Tacos:

Warm tortillas and spoon about ¼ cup of the chicken mixture into each. Top as desired. Try a drizzle of ranch, cotija cheese, diced white onion and chopped cilantro.

Wicked Tip: Add a splash of lime juice on top for tang and to brighten the smoky richness