Chicken Tinga Tacos
Saucy, smoky Chicken Tinga tucked into charred corn tortillas and piled high with creamy avocado, fresh cilantro, red onion and cotija cheese – a 20-minute week-night taco that tastes straight from a taquería.
- Author: sarra
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings (10–12 tacos) 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
- 1 tbsp olive oil
- 1 cup roughly-chopped sweet onion
- 2 cloves garlic, minced
- 1–2 chipotle peppers in adobo, chopped
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 3/4 cup canned crushed fire-roasted tomatoes
- 1/4 cup chicken stock
- 1/2 tsp kosher salt, plus more to taste
- 3 cups shredded cooked chicken (rotisserie works)
- 10 (6-inch) corn tortillas, warmed or charred
- 2 ripe avocados, sliced or mashed
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced red onion
- 1/4 cup crumbled cotija cheese
- 1 lime, cut into wedges
- Sauté the aromatics: Heat a large skillet over medium, add olive oil and onion; cook 4 minutes until soft. Stir in garlic and cook 30 seconds.
- Build the sauce: Add chipotle peppers, oregano and cumin; toast 1 minute. Stir in tomatoes, stock and salt. Bring to a simmer and cook 7 minutes.
- Blend: Transfer the tomato mixture to a blender and purée until smooth.
- Finish the chicken: Return sauce to skillet over low heat, fold in shredded chicken and warm 5 minutes. Taste and adjust seasoning.
- Assemble tacos: Spread or layer avocado on tortillas, top with chicken tinga, then garnish with cilantro, red onion and cotija. Serve with lime wedges.
Notes
- Instant Pot: Blend sauce ingredients raw, add 1 lb raw chicken breasts; cook on high pressure 10 min, natural release 10 min, shred.
- Spice level: One chipotle = mild, two = medium, three = hot.
- Avocado mash tip: Mash avocado with lime juice & garlic salt to keep it from sliding out of the taco.
- Char your tortillas: Pass directly over a gas flame or heat in a dry pan, then keep wrapped in a towel.
- Pickled onions: Quick-pickled red onions add bright acidity and crunch.
Nutrition
- Serving Size: 2 tacos (≈260 g)
- Calories: 420
- Sugar: 5 g
- Sodium: 860 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg
Keywords: chicken taco recipe, chicken tinga, chicken tinga tacos, taco recipe