Make coconut oil chicken tinga tacos for Taco Tuesday

Make coconut oil chicken tinga tacos for Taco Tuesday

Are you celebrating Taco Tuesday tomorrow? If so, you’re in luck! We’re here to give your favorite chicken tinga tacos a healthy upgrade.

This spicy, bold, crave-worthy dish has all the benefits of Skinny Coconut Oil cooked right in, so get ready to turn up the heat for nutritious street tacos!

Chicken tinga street tacos

(Adapted from Serious Eats recipe found here.)

Serves 8, 2-3 tacos each


2 skinless, boneless chicken breast halves

Kosher salt

Freshly ground black pepper

4 tablespoons Skinny Coconut Oil

2 medium tomatillos, peeled

2 medium ripe plum tomatoes

4 medium garlic cloves

2 white onions, finely chopped and put aside, separated 50/50

2 teaspoons dried oregano

2 bay leaves

2 tablespoons apple cider vinegar (we used Bragg’s)

2 cups chicken stock

2 to 3 canned chipotle chilies in adobo sauce, plus 1 tablespoon sauce from can

2 teaspoons Asian fish sauce

1/2 cup queso fresco, crumbled

1 bunch of cilantro, chopped

Approximately 24 corn tortillas


Sprinkle a good amount of salt and pepper over the chicken breasts. Heat 2 tablespoons of coconut oil in a medium saucepan over high heat. Place the chicken in the saucepan and cook without flipping, until browned (6-8 minutes). Flip the chicken, and cook the other sides for 2 minutes before moving the chicken to a large plate. Add tomatillos, tomatoes, and garlic to the saucepan immediately. Sauté until the tomatillos and tomatoes blister in spots (about 5 minutes).

Next, incorporate the first half of the onions into the saucepan for 2 minutes until softened. Add oregano and bay leaves and stir for about 30 seconds. Add vinegar and chicken stock, and then return the chicken to the saucepan. Bring to a boil. Then, decrease heat to a simmer and cover the saucepan until the chicken registers 145°F with instant-read thermometer at its thickest part (20-30 minutes). Set aside chicken in a bowl and continue to simmer the sauce until it has reduced to about half its original volume (about 5 minutes).

Add chipotle chiles and adobo to the saucepan and blend with an immersion blender until you have a smooth sauce. Finely shred the chicken, and then combine it with the sauce. Add the fish sauce and stir. Simmer the mixture until it thickens, and then season to taste with salt and pepper. Combine 2 tablespoons of coconut oil with the chicken and sauce for nutritional benefits.

Spoon out chicken tinga onto corn tortillas. Sprinkle the other half of your chopped onions and cilantro on each taco. Top with queso fresco.

Voila! Time to feast!

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