Smoky, spicy, and full of authentic Mexican flavor, these The Best Chicken Tinga Tacos are a must-try for taco night. Shredded chicken is simmered in a rich, chipotle-infused tomato sauce, then piled onto warm tortillas and topped with fresh garnishes for a perfect bite every time.
Why You’ll Love This Recipe
It’s packed with bold, smoky flavors thanks to chipotle peppers and fire-roasted tomatoes.
Quick and easy to make in just 45 minutes, perfect for weeknights or casual gatherings.
Customizable with your favorite toppings, from creamy avocado to tangy lime.
A great way to bring a taste of authentic Mexican cuisine to your kitchen.
Perfectly balanced—spicy, savory, and slightly smoky all at once.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (450g) boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, thinly sliced
1 (14 oz) can fire-roasted tomatoes
2 chipotle peppers in adobo sauce (adjust to taste)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt (adjust to taste)
1 teaspoon dried oregano
1/4 cup chicken broth or water
Fresh corn or flour tortillas, for serving
Optional toppings: diced avocado, crumbled cotija cheese, chopped cilantro, lime wedges, and sliced radishes
Directions
Heat olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Blend fire-roasted tomatoes, chipotle peppers, smoked paprika, cumin, oregano, and salt in a blender or food processor until smooth.
Pour the tomato-chipotle mixture into the skillet with the onions. Bring to a simmer and add the chicken breasts or thighs and chicken broth.
Cover the skillet and cook on low heat for 20-25 minutes, or until the chicken is fully cooked and tender.
Remove the chicken and shred it using two forks. Return the shredded chicken to the skillet and simmer for 5-10 minutes to let the flavors meld.
Warm the tortillas on a skillet or over an open flame.
Serve the chicken tinga on tortillas and top with your favorite garnishes like avocado, cotija cheese, cilantro, lime, or radishes.
Servings and Timing
Servings: 6 tacos
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Variations
Protein Swap: Substitute chicken with shredded pork, beef, or jackfruit for a plant-based option.
Spice Level: Adjust the number of chipotle peppers to make it milder or spicier.
Tortilla Options: Use lettuce wraps for a low-carb version or crispy shells for added crunch.
Cheese Options: Swap cotija for queso fresco or shredded cheddar.
Vegetarian Tinga: Use mushrooms or cauliflower instead of chicken for a hearty vegetarian version.
Storage/Reheating
Storage: Store leftover chicken tinga in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm the chicken in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out.
Related Recipes:
- Classic Taco Meat
- Cheesy Garlic Butter Mushroom Stuffed Chicken
- Cheesecake Factory Chipotle Chicken Pasta
FAQs
How do I make this less spicy?
Reduce the number of chipotle peppers in the sauce or use mild peppers instead.
Can I make Chicken Tinga ahead of time?
Yes, prepare the chicken tinga up to 2 days in advance and store it in the fridge. Reheat before serving.
What are the best toppings for Chicken Tinga Tacos?
I love using diced avocado, cotija cheese, cilantro, lime wedges, and radishes, but you can add sour cream, pickled onions, or jalapeños too.
Can I freeze Chicken Tinga?
Absolutely! Store the chicken tinga in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
Can I use a slow cooker for this recipe?
Yes, combine all the ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and stir it back into the sauce before serving.
Conclusion
These Chicken Tinga Tacos are a delicious way to bring bold, smoky flavors to your table. Whether it’s a quick weeknight dinner or a festive taco night, this recipe is sure to become a favorite. Top them with fresh garnishes, pair with your favorite sides, and enjoy the taste of authentic Mexican cuisine at home.
📖 Recipe:
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The Best Chicken Tinga Tacos
- Total Time: 45 minutes
- Yield: 6 tacos
- Diet: Gluten Free
Description
Smoky, spicy, and bursting with authentic Mexican flavors, these Chicken Tinga Tacos feature tender shredded chicken simmered in a rich, chipotle-infused tomato sauce. Perfect for taco night, these quick and customizable tacos will bring a taste of Mexico to your kitchen in just 45 minutes.
Ingredients
1 lb (450g) boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 (14 oz) can fire-roasted tomatoes
2 chipotle peppers in adobo sauce (adjust to taste)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt (adjust to taste)
1/4 cup chicken broth or water
Fresh corn or flour tortillas, for serving
Optional toppings: diced avocado, crumbled cotija cheese, chopped cilantro, lime wedges, sliced radishes
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced onions and sauté for 3–4 minutes, until softened.
- Stir in minced garlic and cook for 1 minute, stirring frequently.
- Blend fire-roasted tomatoes, chipotle peppers, smoked paprika, cumin, oregano, and salt in a blender or food processor until smooth.
- Pour the tomato-chipotle mixture into the skillet with the onions. Bring to a simmer, then add the chicken and chicken broth.
- Cover and cook on low heat for 20–25 minutes, or until the chicken is cooked and tender.
- Remove the chicken and shred it using two forks. Return shredded chicken to the skillet and simmer for 5–10 minutes.
- Warm tortillas on a skillet or over an open flame.
- Serve the chicken tinga on tortillas and garnish with your favorite toppings.
Notes
Adjust spice level by reducing or increasing the amount of chipotle peppers.
Leftover chicken tinga can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
For a vegetarian option, substitute chicken with mushrooms or jackfruit.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stove-top
- Cuisine: Mexican
Nutrition
- Serving Size: 6 tacos
- Calories: 210 kcal per taco (without toppings)
