Chicken Tinga Tacos

About

These tacos are so good on keto tortilla shells (which you can find the recipe for in this app!). The chipotle pepper makes the chicken the right amount of smokey and spicy and pairs so well with the crumbled cotija cheese, sliced red onion, cilantro, lettuce and a squeeze of lime!! These will go quick. The filling is super easy to make because I used an Instant Pot. I added an onion and garlic cloves to the pot, but did not include them into the nutrition count because they are only there to flavor the broth and are not eaten. I did write the amounts into the instructions. I used two split chicken breasts totaling 2 lbs of meat.

Ingredients

2 split breast uncooked perdue fresh split chicken breasts by perdue
⅓ cup chicken broth, bouillon or consomme, homemade
¼ teaspoon coarse kosher salt by morton
1 cup, shredded lettuce, green leaf
1 cup sour cream
½ each – 2" diameter lime
⅓ cup, chopped cilantro
¼ cup, chopped red onion
8 tablespoon, crumbled queso cotija
2 teaspoon avocado oil
2 peppers chipotle peppers in adobo sauce by la costena
16 tortillas at 0.5 oz each keto tortillas

Instructions

Add split chicken breasts, chicken stock and kosher salt to an Instant Pot. I also added ½ an onion in a large dice and 3 smashed garlic cloves. You will not be eating these, they are only there to flavor the broth and chicken so I did not include them above in the ingredient list/nutritionals. Set the pressure on HIGH and set the timer for 15 minutes. Once time has elapsed allow the pressure to release naturally.
While the chicken is cooking, wash vegetables, slice the lettuce into thin slices, slice the red onion into very thin slices, crumble the cheese and cut the lime into wedges. Also, chop the chipotle in adobo peppers. Once time on chicken has elapsed, remove the chicken from the broth, take the meat off the bone and shred the chicken into small pieces. Reserve 1-1.5 cups of the cooking broth.
In a medium saute pan, heat 2 t avocado oil. Add 4 T chopped chipotle in adobo and sear it for a few seconds.
Add the shredded chicken and stir. Add the reserved broth to help loosen and moisten the chicken. Heat until it is all hot.
Using the keto tortilla recipe, top each tortilla with 1 oz of shredded chicken, 1 T sour cream, some lettuce, the sliced red onion, cilantro and crumbled cheese. Dividing all the toppings among 16 tacos. Enjoy!