Chicken TInga Taco Bowls

Chicken Tinga Taco Bowls made from shredded chicken breasts in a seasoned tomato sauce and served with a side of Mexican rice and sautéed garlic cabbage.

PER SERVING – MAKES 5

412 CALS

PREP TIME

20 MINUTES

COOK TIME

30 MINUTES

CARBS PROTEIN FAT
35g 40g 12g

NUTRITION INFO

The information in the following tables are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients. 

This Post Has 10 Comments

  1. Taresa Jacobsen

    5 stars
    Packed with flavor! My husband thought it was super delicious!

  2. Nicole Tremblay

    5 stars
    Having for lunch right now.
    Very flavourful!
    We swapped out the rice for quinoa and it works nicely.
    Thanks for another great recipe

  3. Kim Lape

    5 stars
    This recipe is a winner! Easy and full of flavor definitely will make again.

  4. Shaina Landers

    4 stars
    I loooooved the chicken. But coleslaw isn’t popular here in Belgium. Could you recommend another substitute for it? I was thinking black beans?

  5. Angela Griffith

    5 stars
    Delicious with a lot of flavor! I’ve never had sautéed slaw mix and it was pleasantly good!

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