Chicken Tinga Tacos (Meal Prep, Freezer Friendly)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Servings
4
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Calories
212 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican-American Fusion
Chicken Tinga Tacos (Meal Prep, Freezer Friendly)
Description
This recipe uses cooked shredded chicken combined with a sauce made from chipotle peppers in adobo, diced tomatoes, green chilies, and aromatic spices such as cumin and oregano. Onions and garlic build a fragrant base, softened before adding the other components. Blending the sauce ensures a smooth texture to coat the chicken evenly. The slow warming of the chicken allows it to absorb the smoky and mildly spicy flavors characteristic of tinga.
The tacos are assembled using mini corn tortillas or tostadas, which can be charred for additional flavor and softness. Garnishes like guacamole, pico de gallo, fresh cilantro, lime wedges, and crumbled cheeses add brightness and varying textures to balance the smoky meat filling. This dish fits well into casual meals and can serve as a make-ahead option for quick assembly.
For best results, skinless boneless chicken thighs yield tender meat; rotisserie chicken offers convenience. Chopped red onions can be softened with lime juice to mellow their bite. The recipe provides flexibility for meal prep and freezing, making it practical for batch cooking and easy reheating. Store the sauce and chicken separately if desired to preserve texture before combining for serving.
Ingredients
- 2 TB olive oil
- 1 cup onion chopped
- 4 cloves garlic chopped
- 2 tsp cumin
- 2 tsp oregano
- 2-3 chipotle peppers in adobo sauce chopped
- ½ cup chicken broth regular
- 10 oz tomato with juices, diced
- 10 oz green chile with juices, diced
- 4 cups cooked shredded chicken*
- salt to taste
- black pepper to taste
- corn tortilla mini size; or tostadas; for serving
- guacamole pico de gallo, chopped cilantro, chopped red onion, cotija or queso fresco, fresh lime wedges, homemade; for garnish
Instructions
- In a large pan, heat olive oil on high just until hot. Add onions, stirring for 3 minutes until tender. Add garlic, cumin, oregano, and stir 1 minute or just until fragrant.
- Add chipotle peppers in adobo sauce, diced tomatoes & chilies, and chicken broth to the pan. Stir to combine well. Cover and simmer 5 minutes.
- Use rubber spatula to transfer sauce into a blender. Blend just until sauce is smooth. Transfer sauce back into the pan; swirl a bit of water into bottom of blender to capture all of the sauce.
- Add chicken to the pan and cook on medium-low heat just until fully warmed though. Add salt and pepper to taste.
- Serve chicken tinga over mini corn tortillas (or tostadas) with desired garnishes for a street taco style meal.
Notes
- Use skinless, boneless chicken thighs baked or boiled for tender meat; rotisserie chicken also works well.
- Char corn tortillas on a hot pan without oil for better texture, then keep warm under a towel or in a tortilla warmer.
- Soften freshly chopped red onions by mixing with lime juice while preparing the recipe to reduce sharpness.
- See original recipe source for guidance on meal prep and freezing options.
- Nutrition facts provided apply to the chicken tinga filling only, excluding tortillas and garnishes.
- Consider rating the recipe if you find it enjoyable to help others.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 10.3g | 3% |
| Protein | 24.3g | 49% |
| Fat | 8g | 12% |
| Saturated Fat | 1.2g | 6% |
| Cholesterol | 49.6mg | 17% |
| Sodium | 1652.4mg | 69% |
| Fiber | 2g | 8% |
| Sugar | 3.3g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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