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Chicken Tinga Tacos
4.8 from 51 votes

Chicken Tinga Tacos

Chicken Tinga Tacos feature shredded chicken simmered in a smoky, spicy sauce made of fire-roasted tomatoes, chipotle peppers in adobo, onions, garlic, cumin, and Mexican oregano. The sauce coats the chicken thoroughly, delivering a bold flavor. Served in lightly charred corn tortillas and garnished with red onions, cilantro, cotija cheese, and lime wedges, these tacos provide a multi-layered texture and bright finish.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 15 tacos
Calories: 129 kcal
Course: Lunch
Cuisine: Mexican

Ingredients

  • diced tomatoes fire-roasted, one 15-ounce can
  • 1 to 3 chipotle peppers in adobo sauce or to taste
  • 1 tablespoon adobo sauce or to taste
  • 1 onion peeled and roughly chopped, small, white
  • 3 to 5 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1 to 2 tablespoons olive oil
  • 3 cups chicken cooked, shredded
  • 15 corn tortillas lightly charred or warmed, small
  • red onions diced small for garnishing
  • cilantro minced for garnishing
  • cotija cheese crumbled for garnishing**
  • lime for garnishing, wedges

Instructions

    Cup of Yum
  1. To the canister of a high-speed blender, add the first 7 ingredients, through oregano, and blend on high speed until smooth, about 1 minute. Notes – I used 3 chipotles and a generous tablespoon of adobo sauce and neither I nor my daughter found this to be spicy but use 1 if you’re very sensitive to spices, 2 if you’re probably average, and 3+ if you don’t find anything to be spicy which is the camp we’re in.
  2. To a large skillet, add the olive oil, sauce from the blender, and simmer it over medium-high heat for about 5 to 7 minutes, or until the sauce is lightly bubbling and has slightly reduced and thickened.***
  3. Add the chicken, stir to coat, and cook for about 3 minutes, or until completely coated and warmed through.
  4. Place tortillas one by one over the flame of a gas stove for about 10 to 15 seconds per side, or as desired. For an electric stove, heat in a skillet until warmed though.
  5. Add chicken to each tortilla and evenly garnish with red onions, cilantro, cotija, lime juice, and serve immediately. Extra chicken will keep airtight in the fridge for up to 5 days.

Notes

  • A rotisserie chicken makes preparation easier and adds flavor.
  • Panela or queso fresco can substitute for cotija cheese in garnishing.
  • Add 1 or 2 teaspoons of sugar to the sauce to mellow acidic or smoky flavors if preferred.
  • Adjust chipotle pepper quantities to suit personal spice tolerance.

Nutrition Information

Serving 1serving Calories 129kcal (6%) Carbohydrates 14g (5%) Protein 9g (18%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g (18%) Cholesterol 21mg (7%) Sodium 80mg (3%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 15 tacos

Amount Per Serving

Calories 129

% Daily Value*

Serving 1serving
Calories 129kcal 6%
Carbohydrates 14g 5%
Protein 9g 18%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Cholesterol 21mg 7%
Sodium 80mg 3%
Fiber 2g 8%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.