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The Best Chicken Tinga Tacos

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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!
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Ingredients

Servings: 3
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Chicken Tinga Tacos

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Steps

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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.

Nutrition Facts

  • Calories
    1,048kcal
    52%
  • Fat
    65g
    3%
  • Saturated Fat
    18g
    0%
  • Carbohydrates
    56g
    2%
  • Fiber
    13g
    0%
  • Sugar
    6g
    0%
  • Protein
    67g
    3%
  • Cholesterol
    205mg
    10%
  • Sodium
    529mg
    26%
Percent Daily Values are based on a 2,000 calorie diet.
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