...
Go Back
Vibrant close-up of generously filled Chicken Tinga Tacos on a rustic wooden platter with fresh toppings.

Delicious Chicken Tinga Tacos

Flavor-packed Chicken Tinga Tacos made with smoky chipotle tomato sauce and tender shredded chicken, served on warm corn tortillas with fresh toppings like avocado, cilantro, red onion, and cotija cheese.
Print Recipe Pin Recipe
Course: Dinner, Main
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup roughly chopped sweet onion
  • 2 cloves garlic, minced
  • 1–2 chipotle peppers in adobo sauce, chopped (adjust to taste)
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 3/4 cup canned crushed fire-roasted tomatoes
  • 1/4 cup chicken stock
  • 1/2 tsp kosher salt
  • 3 cups shredded cooked chicken (rotisserie or poached)
  • 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 cheese
  • 1 lime, cut into wedges

Equipment

  • Large Skillet
  • blender
  • Tongs
  • cutting board and knife
  • Measuring Cups and Spoons

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add chopped sweet onion and sauté for 4 minutes until translucent.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Stir in chipotle peppers, oregano, and cumin. Toast for 1 minute to release flavor.
  4. Add crushed tomatoes, chicken stock, and salt. Stir to combine.
  5. Simmer sauce for 7 minutes, then transfer to a blender and blend until smooth.
  6. Return sauce to skillet. Add shredded chicken and cook 5 minutes to heat through.
  7. Warm tortillas in a dry skillet or microwave with a damp towel.
  8. Spoon chicken tinga onto tortillas.
  9. Top with avocado slices, cilantro, red onion, and cotija cheese.
  10. Serve immediately with lime wedges for squeezing.

Notes

For milder tacos, use half a chipotle pepper. Sub cotija with feta or queso fresco. Flour tortillas work if you prefer them over corn. Make the sauce 3 days ahead to save time. For topping variety, try radishes, sour cream, or shredded cabbage.