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The Best Chicken Tinga Tacos Recipe

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3.8 from 5 reviews

This Chicken Tinga Tacos recipe features tender shredded chicken cooked in a smoky, spicy chipotle tomato sauce, served on warm corn tortillas and garnished with creamy avocado, fresh cilantro, crisp red onion, and crumbly cotija cheese. Perfect for a quick, flavorful Mexican meal that’s ready in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 3 servings (about 10 tacos)

Ingredients

Sauce

  • 1 tablespoon olive oil
  • 1 cup roughly chopped sweet onion
  • 2 cloves garlic, minced
  • 1-2 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 3/4 cup canned crushed fire-roasted tomatoes
  • 1/4 cup chicken stock
  • 1/2 teaspoon kosher salt

Chicken and Tacos

  • 3 cups shredded cooked chicken (rotisserie chicken works!)
  • 10 (6-inch) corn tortillas

Garnishes

  • 2 ripe avocados, sliced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup diced red onion
  • 1/4 cup crumbled cotija cheese
  • 1 lime, cut into wedges

Instructions

  1. Prepare the Sauce: Heat a large skillet over medium heat. Add olive oil and chopped sweet onion; sauté for about 4 minutes until onions are tender, stirring occasionally. Add minced garlic and cook for an additional 30 seconds. Stir in chopped chipotle peppers, dried oregano, and ground cumin, toasting the spices for 1 minute to release their flavors. Then add crushed fire-roasted tomatoes, chicken stock, and kosher salt. Bring the mixture to a simmer and cook for 7 minutes.
  2. Blend the Sauce: Transfer the tomato mixture to a blender, either high-powered or regular, and blend until completely smooth to create a rich and velvety sauce.
  3. Cook the Chicken: Return the blended sauce to the skillet over low heat. Add the shredded cooked chicken and stir to combine. Let it cook for 5 minutes so the chicken absorbs the smoky flavors. Taste and adjust salt if needed.
  4. Prepare the Tacos: Warm the corn tortillas as preferred (in a dry skillet or microwave). Then, assemble the tacos by spooning the chicken tinga onto each tortilla.
  5. Add Garnishes and Serve: Top each taco with sliced avocado, chopped fresh cilantro, diced red onion, and crumbled cotija cheese. Serve with lime wedges on the side for squeezing over the tacos to add brightness and tang.

Notes

  • You can adjust the heat by varying the number of chipotle peppers.
  • Rotisserie chicken is a time-saving shortcut, but you can also use leftover roasted chicken.
  • Warm tortillas enhance the taco experience—heat them briefly in a dry pan for best texture.
  • To make this recipe gluten-free, ensure that the chicken stock is gluten-free and use certified corn tortillas.
  • Leftover chicken tinga can be refrigerated for up to 3 days or frozen for up to 1 month.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Tacos
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://iamstarved.com/the-best-chicken-tinga-tacos-recipe/