Chicken Tinga Tacos
Tender shredded chicken simmers in a flavorful tomato and chipotle-based sauce with this authentic Mexican chicken tinga tacos recipe. Amazingly simple ingredients make the most amazing flavors for a budget-friendly weeknight meal.
Servings 5 servings
Calories
Ingredients
Chicken Tinga Tacos
- 2 chicken breasts or thighs cooked and shredded (about 4 cups chicken)
- 1 tablespoon olive oil
- 1 yellow onion sliced
- 4 cloves garlic minced
- 3 tablespoons chipotle peppers in adobo sauce chopped
- 1 teaspoon chile powder
- 1 teaspoon dried cumin
- 1 teaspoon dried oregano
- 1 15- oz can fire-roasted tomatoes diced
- 1 cup chicken broth or stock
- salt and pepper to taste
For Serving:
- corn tortillas
- 2 ripe avocados
- fresh cilantro
- diced red onion
- crumbled cotija cheese
- lime cut into wedges
- jalapeno sliced
Instructions
- In a Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the sliced onion and saute until soft 4-5 minutes. Add the minced garlic and cook until fragrant, another minute or so.
- To the pot add the chipotle peppers, chile powder, cumin, oregano and diced tomatoes. Stir until incorporated. Add the chicken broth and season with salt and pepper and simmer for about 5 minutes.
- Add the chicken to the pot and stir it together to incorporate the flavors. Turn the heat to low and cook the chicken in the sauce for 7-8 minutes so that the flavors infuse the chicken.
- Taste for seasoning and adjust as needed with extra salt and pepper.
- In a small bowl, combine the two avocados, then season with salt and pepper and a squeeze of fresh lime juice.
- Heat the corn tortillas over an open flame on a gas stove, or in a small non-stick skillet to warm them.
- Layer the smashed avocado, then the chicken tinga and top with crumbled cotija cheese, fresh cilantro, diced red onion and jalapeno.
- Serve with a salad, rice, or a side of black or refried beans for a delicious Mexican dinner the whole family will love.