Hey there, my friend 👋. If you love tacos, you are going to be all over this chicken tinga tacos recipe. It’s smoky, saucy, and just the right kind of spicy. The shredded chicken is simmered in a rich tomato-chipotle sauce that makes every bite juicy and packed with flavor.
And the best part? You can make this in under 40 minutes with just a few ingredients. So let’s get into it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Large skillet or saucepan
- Blender or food processor
- Wooden spoon
- Tongs
- Cutting board and knife
- Measuring cups and spoons
- Mixing bowl
Important Info
- Servings: Makes 8 tacos
- Estimated Cost: Around $10 to make this recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Calories per Serving: 250 calories per taco
- Cook Method: Stovetop
- Season: All year round
- Course: Main Course
- Cuisine: Mexican
- Diet: GlutenFreeDiet
How to Make Chicken Tinga Tacos
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 can (14 oz) fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce
- 1 teaspoon adobo sauce (from the chipotle can)
- ½ cup chicken broth
- 2 cups shredded cooked chicken
- 1 teaspoon salt
- 8 small corn tortillas
- ½ cup crumbled queso fresco (or feta cheese)
- ½ cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges, for serving
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Olive oil | Vegetable oil |
| Fire-roasted tomatoes | Regular canned tomatoes |
| Chipotle peppers in adobo | Smoked paprika + hot sauce |
| Chicken broth | Water + chicken bouillon |
| Queso fresco | Feta cheese or shredded cheddar |
| Corn tortillas | Flour tortillas |
Instructions
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until soft.
- Stir in the minced garlic, cumin, and oregano. Cook for 30 seconds until fragrant.
- Add the fire-roasted tomatoes, chipotle peppers, adobo sauce, and chicken broth. Stir everything together and let it simmer for 5 minutes.
- Transfer the mixture to a blender and blend until smooth. Be careful—hot liquids can splatter.
- Pour the sauce back into the skillet. Add the shredded chicken and salt. Stir well and let it simmer for another 10 minutes until the chicken absorbs the sauce.
- Warm the tortillas in a dry pan for 30 seconds per side.
- Fill each tortilla with the chicken tinga mixture. Top with crumbled queso fresco, chopped cilantro, and avocado slices.
- Serve with lime wedges on the side.
Helpful Tips
- Adjust the spice level – If you want it milder, use just one chipotle pepper instead of two.
- Make it ahead – The chicken tinga sauce gets even better the next day. Store it and reheat when needed.
- Use rotisserie chicken – This is a great shortcut to save time.
- Double the batch – Freeze extra chicken tinga for quick meals later.
- Toast your tortillas – A quick toast on a dry pan makes them more flavorful and sturdy.
What to Serve with Chicken Tinga Tacos
These tacos are perfect on their own, but you can serve them with:
- Mexican rice – A classic side dish.
- Refried beans – Creamy and delicious.
- Guacamole and salsa – Extra dips always make tacos better.
- Grilled corn on the cob – Sweet and smoky flavors go well with the tacos.
How Do You Serve the Recipe?
I like to serve these tacos with a big spoonful of chicken tinga, topped with cheese, avocado, and fresh cilantro. A squeeze of lime gives them a fresh kick. You can also add sour cream if you like a creamy touch.
Where Do You Serve This Recipe the Most?
These chicken tinga tacos are great for:
- Weeknight dinners – Quick, easy, and satisfying.
- Taco nights – Perfect for a fun meal with friends or family.
- Game day – Easy to make in big batches.
- Cinco de Mayo celebrations – A must-have for a Mexican-themed feast.
Storage
Short-term Storage (Room Temperature)
- If you have leftovers, keep the chicken tinga covered at room temperature for up to 2 hours. Any longer, and it should go in the fridge.
Refrigeration
- Store the chicken tinga in an airtight container in the refrigerator.
- It will stay fresh for up to 4 days. Reheat on the stove or microwave before serving.
Freezing
- For long-term storage, freeze the chicken tinga in a freezer-safe container.
- It will last up to 3 months. When ready to eat, thaw overnight in the fridge and reheat.
Frequently Asked Questions
Can I make chicken tinga tacos ahead of time?
Yes, you can make the chicken tinga up to 3 days ahead and store it in the fridge. Just reheat and serve with fresh tortillas.
What kind of tortillas should I use?
Corn tortillas are the best choice for authentic Mexican tacos, but you can use flour tortillas if you prefer a softer texture.
Can I make this recipe vegetarian?
Yes, you can swap the chicken for shredded jackfruit or mushrooms to make a plant-based version.
Is this recipe kid-friendly?
Yes, but if your kids don’t like spicy food, use only half of a chipotle pepper instead of two.
How do I keep my tortillas from breaking?
Warm them up on a dry pan or over an open flame for a few seconds. This makes them more pliable and prevents cracking.
Meta Description
This chicken tinga tacos recipe is smoky, saucy, and spicy. Ready in just 35 minutes, it’s the perfect meal for taco lovers. Serve with avocado, cheese, and lime.