Chicken Tinga Tacos

Chicken Tinga Tacos

Recipe by Sandra MyersCourse: Main, DinnerCuisine: MexicanDifficulty: Easy


Prep time


Cooking time




  • Chicken Tinga Tacos
  • 3 cups shredded cooked chicken (rotisserie chicken)

  • 1⁄4 cup chicken stock

  • 3⁄4 cup canned crushed fire-roasted tomatoes

  • 1–2 chipotle peppers in adobo sauce, chopped

  • 1 cup roughly chopped sweet onion

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • 1⁄2 teaspoon ground cumin

  • 1 tablespoon olive oil

  • 1⁄2 teaspoon kosher salt

  • For Serving
  • 10 (6-inch) corn tortillas

  • 2 ripe avocados, sliced

  • 1/4 cup chopped fresh cilantro

  • 1/2 cup diced red onion

  • crumbled cotija

  • 1 lime, cut into wedges


  • Heat oil in a large skillet over medium. Add onion and sauté for 4 minutes until tender; stirring occasionally.
  • Add garlic and cook for 30 seconds more. Stir in chipotles, oregano, and cumin, and fry for 1 minute.
  • Add in tomatoes, stock, and salt. Stir to combine. Bring to a simmer, and cook for 7 minutes.
  • Pour tomato mixture in a high-powered or regular blender. Process until smooth.
  • Cook blended sauce in pan over low heat. Add chicken, stir and cook for 5 minutes. Season with salt if needed.
  • To assemble, lay chicken onto tortillas. Garnish with avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.
  • Enjoy!
Chicken Tinga Tacos
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