Heart-Healthy Chicken Tinga Tacos Recipe with Chef Emilie Berner

Start by taking off the top and bottom of the red onion to make it easier to peel.

Dice the red onion.

Trim the bottom of the garlic clove and press down to peel it, then dice the garlic.

Use a mortar and pestle to break up the cumin seed.

Pick the leaves off the fresh oregano stems and mince the oregano.

Pour 1 cup of canned tomato puree into a measuring cup.

Cut the lean chicken breast into smaller pieces for shredding.

Heat a 12-inch cast iron skillet over medium heat and add 1 tablespoon of extra virgin olive oil.

Add the diced red onion to the pan and sauté until softened.

Add the minced garlic, cumin, and oregano to the pan and sauté to bloom the spices.

Add a little salt to the mixture to enhance flavor.

Once the spices are aromatic, add the chicken and stir to coat it in the sauce.

Bring the heat up slightly to keep the mixture bubbling until the chicken is cooked through.

Prepare corn tortillas and fill each with a scoop of the chicken tinga mixture.

Garnish the tacos with purple cabbage, avocado, fresh cilantro, and Cotija cheese.

Squeeze lime juice over the tacos before serving.

Equipment Needed

Spice Level:

Dietary