Easy Chicken Tinga Tacos
Before diving into this delicious chicken tinga taco recipe, let’s chat about some excellent pairings. These tacos shine on their own, but they truly become a feast with the right sides and drinks
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Servings: 12
Calories: 320kcal
Equipment
- large skillet
Ingredients
Chicken Tinga Filling
- 3 cups shredded cooked chicken rotisserie or leftover roasted chicken
- ½ teaspoon ground cumin
- 1 –2 chipotle peppers in adobo sauce finely chopped
- ¼ teaspoon smoked paprika for depth and warmth
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh lime juice for brightness and tang
- ½ teaspoon kosher salt
- ¾ cup canned fire-roasted crushed tomatoes
- 2 garlic cloves finely minced
- 1 cup sweet onion roughly chopped
- 1 teaspoon dried Mexican oregano
- ¼ cup low-sodium chicken broth
For Serving
- ¼ cup freshly chopped cilantro
- 1 lime cut into wedges
- 2 ripe avocados thinly sliced
- ½ cup finely diced red onion
- 10 6-inch soft corn tortillas
- ¼ cup crumbled cotija cheese
Instructions
Step 1: Prepare the Ingredients
- Start by gathering all your ingredients for a smooth cooking process. Shred the chicken and chop the onions, garlic, and chipotle peppers. The prep time is your chance to get in the right mindset for cooking.
Step 2: Sauté the Aromatics
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 3-5 minutes. The aroma of the garlic sizzling will make you hungry.
Step 3: Add Chipotle and Spices
- Stir in the chipotle peppers, cumin, smoked paprika, and oregano. Let the mixture cook for a minute to develop the flavors. This step is crucial. The spices will create a base that gives depth to your chicken tinga.
Step 4: Incorporate the Chicken
- Add the shredded chicken, fire-roasted crushed tomatoes, chicken broth, lime juice, and salt. Mix well and bring to a simmer. Let it cook for about 10-15 minutes until it thickens slightly. The chicken will soak in all that smoky goodness.
Step 5: Warm the Tortillas
- In another skillet or directly on the grill, warm the corn tortillas until they are pliable. This step is key; warm tortillas make all the difference in achieving taco perfection.
Step 6: Assemble the Tacos
- Take a warm tortilla and pile on a generous portion of the chicken tinga. Top with sliced avocado, diced red onion, chopped cilantro, and cotija cheese. Serve with lime wedges on the side.
Notes
- Use Rotisserie Chicken: It saves a ton of time. You can also use leftover chicken. Just ensure it's shredded.
- Storage Tips: Leftover chicken tinga keeps well in the fridge for up to three days, making it perfect for meal prep.
- Adjust Spice Level: Feel free to tweak the number of chipotle peppers to suit your taste.
- Fresh Herbs: Always opt for fresh cilantro for a vibrant taste.
- Make-Ahead Options: Prep the chicken tinga ahead of time and reheat before serving