Chicken Tinga Tacos: Smoky, Spicy, and Flavorful Tacos
Tender shredded chicken simmered in a smoky chipotle-tomato sauce, stuffed into warm tortillas with fresh toppings—a perfect balance of heat and tang.
Ingredients
Chicken Tinga:
- 2 tbsp olive oil
- 1 medium onion thinly sliced
- 3 garlic cloves minced
- 2-3 chipotle peppers in adobo sauce adjust for spice
- 1 14 oz can fire-roasted tomatoes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 cups shredded rotisserie or cooked chicken
- Salt & black pepper to taste
For Tacos:
- 8 small corn/flour tortillas
- Toppings: cilantro avocado, Cotija cheese, lime wedges
Instructions
- Sauté Aromatics: Heat oil in a skillet over medium. Cook onions and garlic until soft (3-5 mins).
- Make Sauce: Add chipotle peppers, tomatoes, cumin, paprika, and oregano. Simmer 3 mins, then blend until smooth.
- Add Chicken: Return sauce to skillet, stir in chicken, and simmer 5 mins. Season to taste.
- Assemble Tacos: Warm tortillas, fill with chicken tinga, and top with cilantro, avocado, and cheese.
- Serve: Enjoy with lime wedges and optional sides like rice or pickled onions.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Fat | 12g |
| Protein | 25g |
| Carbohydrates | 28g |
| Fiber | 4g |
| Sugar | 3g |
| Sodium | 480mg |