Ingredients authentic chicken tacos dairy free gluten free
4 large Chicken Breasts
2 envelope McCormick Pollo de Tinga Seasoning
16 oz Tomato Sauce
1 cup Chopped Cilantro
2 Limes wedged
1 cup Onion diced
2 Ripe Avocados cubed
1 large Tomato diced
1 packages White Corn Tortillas
1 *Salsa Optional*
how to make authentic chicken tacos dairy free gluten free
Boil breasts in large pot of water for about 30 minutes, or until done.
Rinse in cold water to avoid burning your fingers, then shred your chicken. I use a fork to make it easier.
Return shredded chicken to the empty pot and add your Tinga seasoning, tomato sauce, and 2/3 cup of water. Heat to a boil, then keep on low heat.
Warm your tortillas. I find it easiest to lay them out on a plate, cover with a slightly damp paper towel, and microwave for 20 seconds. Heating them and keeping them moist will prevent them from cracking while you eat.
Finally, top with chicken, cilantro, a squeeze of fresh lime, onions, tomatoes, avocado, and salsa if you like!
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