Name: Slow-Cooked Chicken Tinga Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup tomato puree; 1 tbsp chipotle peppers in adobo sauce; 0.25 cup white onion; 1 clove garlic; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 medium corn tortillas; 0.5 cup shredded cabbage; 1 tbsp fresh cilantro; 0.13 whole avocado; 1 tbsp lime juice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Chicken Tinga Tacos

Slow-cooked chicken breast shredded into a smoky tomato-chipotle sauce, served in warm corn tortillas with a crisp and vibrant cabbage slaw.

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NUTRITION

Protein

49.6g

Fat

12.5g

Carbs

44.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup tomato puree

1 tbsp chipotle peppers in adobo sauce

0.25 cup white onion

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 medium corn tortillas

0.5 cup shredded cabbage

1 tbsp fresh cilantro

0.13 whole avocado

1 tbsp lime juice

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PREPARATION

1
Place chicken, tomato puree, chipotle, onion, garlic, oregano, salt, and pepper in a slow cooker.
2
Cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
3
Remove the chicken and shred with two forks, then toss back into the sauce to coat.
4
Warm the corn tortillas in a dry skillet until pliable and slightly charred.
5
Toss cabbage with lime juice and cilantro in a small bowl.
6
Assemble tacos by layering shredded chicken, avocado slices, and the cabbage slaw.