Green.Valley.Organics's picture

Apr. 18, 2012

Celebrate Cinco de Mayo with our new favorite taco! Fun to say and even more fun to eat, chicken tinga tacos are extra tender and moist due to a dip in our Green Valley Organics Kefir and a slow roast in the oven (or crock pot). Short on time? Simply marinate the chicken for one hour, skip the oven and fire up the grill.


For chicken tinga filling
Canned chipotle chiles in adobo sauce 6 , chopped, divided, sauce reserved
Boneless, skinless, chicken breasts 2 Pound
Vegetable oil 3 Tablespoon
Canned diced tomatoes 28 Ounce (1 Can)
Garlic 2 Clove (10 gm) , minced
Onion 1 Large , thinly sliced
Beer 12 Ounce (1 Can, Mexican Variety, Dos Equis, Corona, Sol)
For avocado chile crema
Ripe avocado 2 , peeled and pitted
Ripe avocados 2 , peeled and pitted
Sour cream 1/3 Cup (5.33 tbs) (Green Valley Organics)
Lime 1 , juiced
Salt To Taste
Salt To Taste
Corn taco shells/Soft corn / flour tortillas 250 Gram (Crunchy)
Shredded monterey jack cheese/Crumbled cotija cheese 1/3 Cup (5.33 tbs) (Omit For A Lactose Free Dinner)
Shredded monterey jack cheese/Crumbled cotija cheese 1/3 Cup (5.33 tbs) , crumbled (Omit For A Lactose Free Dinner)
Pico de gallo 1 Cup (16 tbs) , prepared
Pico de gallo 1 Cup (16 tbs) (Prepared)
Lime wedges 4
Hot sauce 1 Tablespoon (Use Your Favorite)
For chipotle lime slaw
Plain yogurt 6 Ounce (1 Cup, Green Valley Organics, Plain)
Kefir 1/4 Cup (4 tbs) (Green Valley Organics)
Honey/Agave nectar 3 Tablespoon (To Taste)
Adobo sauce 3 Teaspoon (From Canned Chipotles, To Taste)
Adobo sauce 3 Teaspoon (To Taste, From Canned Chipotles)
Lime 1 , juiced and zested (2 Tablespoon Juice)
Cole slaw mix 14 Ounce (Shredded Red And Green Cabbage And Carrots, 1 Bag, Classic Variety)
Coleslaw mix 14 Ounce (1 Bag, Classic Shredded Red And Green Cabbage And Carrots)
Green onions 1/4 Bunch (25 gm) , finely chopped to make 1/4 cup (1 Small Bunch)
Chopped cilantro 1/3 Cup (5.33 tbs)
Chopped cilantro 1/3 Cup (5.33 tbs)


1.Mix together kefir with 3 chopped canned chipotle peppers and salt in a bowl. Add chicken. Make sure the chicken is covered with the kefir mixture. Cover bowl with plastic wrap and refrigerate for 4 to 8 hours.

2.Preheat oven to 350°F. Heat vegetable oil in a large sauté pan over medium heat. Remove chicken from kefir mixture and add to skillet, searing on both sides until browned, turning once, about 5 minutes, per side.

3.Stir together tomatoes and remaining chipotles and garlic in a 9X13 baking dish. Layer onions over tomatoes and place chicken on top of the onions. Pour the beer over everything, cover the baking dish with foil and bake for 1 hour.

4.While the chicken bakes, make the avocado chile crema. Place avocados, sour cream, lime juice, adobo in a blender and pulse until smooth. Add salt to taste. Refrigerate until ready to enjoy.

5.When chicken is done, remove from pan and shred using two forks. Add back to the tomato, onion, chipotle sauce and stir until well coated.

6.To make tacos, layer chipotle slaw, chicken tinga, cheese and pico de gallo. Garnish with cilantro and serve with lime wedges and hot sauce.

Whisk together yogurt, kefir, honey, adobo, lime juice and zest and salt to taste in a large bowl. Adjust seasonings to taste. Fold in cole slaw mix, green onions and cilantro. Chill until ready to serve.


Chef’s Tip: Add crunch and color to this zippy slaw with 1/3 cup toasted pepitas (pumpkin seeds.

To make these recipes easy on the digestion, the traditional dairy has been replaced with products from Green Valley Organics Lactose Free, which is the only brand of organic, single source Certified Humane yogurt, kefir and sour cream to be available nationwide, and Redwood Hill Farm goat milk yogurt and kefir. (Goat milk, which is naturally 25% lower in lactose than cow milk, is better tolerated by those for whom digesting dairy is a problem.) Redwood Hill Farm’s products are available nationwide. To learn more about Green Valley Organics or where you can buy their products visit

Recipe Summary

Servings: 4

Nutrition Facts

Serving size

Calories 1518Calories from Fat 543

 % Daily Value*

Total Fat 76 g116.9%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 2928 mg122%

Total Carbohydrates 139 g46.3%

Dietary Fiber 37 g148%

Sugars 29 g

Protein 75 g150%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet