The Best Chicken Tinga Tacos Recipe
These Chicken Tinga Tacos are a delicious and flavorful Mexican dish that is perfect for a quick and easy weeknight meal. The tender shredded chicken is cooked in a smoky and spicy tomato-based sauce, then served on warm corn tortillas with a variety of fresh toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Units
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For the Chicken Tinga:
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 2 cups shredded cooked chicken (rotisserie or poached)
For Serving:
- 8 small corn tortillas
- toppings such as crumbled queso fresco, chopped cilantro, sliced avocado, diced red onion, and lime wedges
Instructions
- Prepare the Chicken Tinga: Heat olive oil in a skillet over medium heat. Add the sliced onion and cook until softened. Stir in garlic, chipotle peppers, oregano, and cumin. Cook until fragrant. Add diced tomatoes, tomato paste, and salt. Simmer, then blend the sauce until smooth. Return to the skillet, add chicken, and simmer until heated through.
- Assemble the Tacos: Warm tortillas on a skillet or over a flame. Spoon chicken tinga onto each tortilla and top with queso fresco, cilantro, avocado, red onion, and a squeeze of lime. Serve immediately.
Notes
- Adjust the heat level by adding more or fewer chipotle peppers.
- Chicken tinga can be made ahead and reheated before serving.
Nutrition
- Serving Size: 2 tacos
- Calories: 310
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
