Looking for a tasty dinner option?

Chicken Tinga Tacos are a Mexican dish from Puebla. It’s made using shredded chicken and a smoky and slightly spicy tomato-based sauce. Served in a homemade cassava tortilla, this is a delicious paleo and keto friendly meal.

Chicken Tinga:

  • 1 lb organic chicken breast
  • 5 roma tomatoes, quartered
  • 3 cloves garlic
  • 1 jar chili in adobo sauce (use 1 chili for mild, two for spicy)
  • 1 tsp oregano
  • ½ tsp pink or sea salt
  • ¼ tsp pepper
  • 2 tbsp extra virgin olive oil
  • 1 white onion, chopped


Cassava Tortillas*:

  • 1 ½ cups cassava flour
  • ½ tsp pink or sea salt
  • ¼ tsp garlic powder
  • ¼ cup extra virgin olive oil
  • ¾ cup warm water

*Substitute with Siete brand almond or cassava-coconut pre-made tortillas.



  • Radish slices
  • Fresh cilantro
  • Chopped red onions



In a large saucepan cover the chicken with an inch of water. Bring to a boil then reduce heat to a low simmer for 20-25 minutes. Remove chicken from water (reserving about ¼ cup of the broth). Allow chicken to cool slightly and then shred with a fork and set aside. In a blender or food processor add tomatoes, garlic, one chili in adobo sauce, oregano, salt and pepper along with the reserved chicken broth. Blend until smooth. Taste and adjust spices if needed. In a large pan or skillet, heat oil then add onion. Sauté until softened. Add chicken then pour in sauce. Continue to cook on medium low until most of the moisture is absorbed, about 10 minutes.


Prepare the tortillas. In a large bowl, mix dry ingredients together, then stir in oil and water. Knead dough until mixed through. Divide dough into 8 portions (small tortillas). Roll out dough in between wax paper until 1/8 inch thick. Place in a skillet over medium heat for 1-2 minutes or until turning golden brown.


Add chicken to each tortilla then add toppings. Enjoy!