The Best Chicken Tinga Tacos
Share
Email
Prep Time
10m
Cook Time
10m
Total Time
20m
This Best Chicken Tinga Tacos recipe is bursting with flavor! Tender shredded chicken in a smoky, spicy tomato sauce, served in soft corn tortillas with creamy avocado, zesty red onion, and tangy cotija cheese. It's a fiesta for your taste buds!
Recipe Options
Ingredients
Servings:
3
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
Chicken Tinga Tacos
For Serving
Steps
1
Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
2
Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
3
Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
4
Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.
Notes
Instant Pot Chicken Tinga Tacos: Blend all sauce ingredients (I did not saute them first). Add sauce to Instant Pot along with about a pound of chicken breasts. Cook on high pressure for 10 minutes. Shred chicken in sauce and serve.
Spiciness:I like to use two chipotle peppers for optimal “medium” spiciness. If you want a mild version, just use one chipotle pepper. If you want it hot hot hot, go for three.
Avocado Mash:I found my avocados sliding out of the tacos because I am a taco monster and things got a little messy. To make sure I got every ounce of avocado goodness possible, I mashed up the avocado, squeezed in some lime juice, sprinkled in some salt and a super light dusting of garlic powder, and spread that on my tortillas before adding the chicken.
CHAR YOUR TORTILLAS PLEASE:Place directly over a gas flame to char the edges. Place on a plate, and cover with a towel to steam. (If working on an electric stovetop, heat the tortillas on a warmed pan, and cover to steam.)
Freezer Meal Version
Pickled Onions – I like to add pickled onions to add an extra umph to this recipe. Go all in with this guide to onions.
Spiciness:I like to use two chipotle peppers for optimal “medium” spiciness. If you want a mild version, just use one chipotle pepper. If you want it hot hot hot, go for three.
Avocado Mash:I found my avocados sliding out of the tacos because I am a taco monster and things got a little messy. To make sure I got every ounce of avocado goodness possible, I mashed up the avocado, squeezed in some lime juice, sprinkled in some salt and a super light dusting of garlic powder, and spread that on my tortillas before adding the chicken.
CHAR YOUR TORTILLAS PLEASE:Place directly over a gas flame to char the edges. Place on a plate, and cover with a towel to steam. (If working on an electric stovetop, heat the tortillas on a warmed pan, and cover to steam.)
Freezer Meal Version
Pickled Onions – I like to add pickled onions to add an extra umph to this recipe. Go all in with this guide to onions.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1,048kcal
-
Fat65g
-
Saturated Fat18g
-
Carbohydrates56g
-
Fiber13g
-
Sugar6g
-
Protein67g
-
Cholesterol205mg
-
Sodium529mg
Percent Daily Values are based on a 2,000 calorie diet.