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!