pinchofyum.com
The Best Chicken Tinga Tacos
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!
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
3)
Scale
Scale
Chicken Tinga Tacos
For Serving
Steps
View steps on pinchofyum.com or by saving the recipe to your
personal library.
Register for free to start
saving recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1,048kcal52%
-
Fat65g3%
-
Saturated Fat18g0%
-
Carbohydrates56g2%
-
Fiber13g0%
-
Sugar6g0%
-
Protein67g3%
-
Cholesterol205mg10%
-
Sodium529mg26%
Percent Daily Values are based on a 2,000 calorie diet.
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.