Description
This recipe for The Best Chicken Tinga Tacos features tender shredded chicken simmered in a smoky, spicy chipotle tomato sauce. Served on warm corn tortillas and topped with fresh queso fresco, avocado, red onion, cilantro, and lime, these tacos offer an authentic taste of Mexican street food that’s perfect for a flavorful, satisfying meal.
Ingredients
Scale
Chicken Tinga
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 3 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings and Serving
- 12 small corn tortillas
- 1/2 cup crumbled queso fresco
- 1/2 cup diced red onion
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook for about 5 minutes until it softens and becomes translucent. Stir in minced garlic, chopped chipotle peppers, dried oregano, ground cumin, and smoked paprika, then cook for another minute until fragrant.
- Simmer Chicken: Add the fire-roasted diced tomatoes, chicken broth, salt, and black pepper to the skillet. Nestle the boneless skinless chicken breasts or thighs into the sauce. Bring the mixture to a gentle simmer, cover the skillet, and cook for 20 minutes, or until the chicken is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and stir it into the sauce. Simmer for an additional 5 minutes to let the flavors meld and the chicken absorb the sauce.
- Warm Tortillas: While the chicken simmers, warm the corn tortillas in a dry skillet or directly over an open flame for a few seconds on each side until pliable and slightly charred.
- Assemble Tacos: Fill each warm tortilla with a generous amount of chicken tinga. Top with crumbled queso fresco, diced red onion, sliced avocado, chopped cilantro, and finish with a squeeze of fresh lime juice.
- Serve: Serve the tacos immediately while warm, accompanied by extra lime wedges for added zest.
Notes
- For a smokier and spicier flavor, add more chipotle peppers or include a splash of the adobo sauce from the chipotle peppers can.
- Chicken tinga can be made ahead of time and stored in the refrigerator for up to 3 days, making it convenient for meal prep.
- Use leftover chicken tinga as a filling for burritos, quesadillas, or tostadas for versatile meal options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 360
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
