Name: The Best Chicken Tinga Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: Chicken Tinga Tacos:; 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; 3 cups shredded cooked chicken (rotisserie chicken works!); For Serving:; 10 (6-inch) corn tortillas; 2 ripe avocados, sliced; 1/4 cup chopped fresh cilantro; 1/2 cup diced red onion; 1/4 cup crumbled cotija; 1 lime, cut into wedges

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.

The Best Chicken Tinga Tacos

Ingredients

Chicken Tinga Tacos

For Serving

Steps

Notes

Nutrition Facts