Description
These Chicken Tinga Tacos are a delicious and spicy twist on traditional tacos. Tender shredded chicken simmered in a smoky, flavorful sauce, served in warm corn tortillas with a variety of toppings.
Ingredients
Scale
For the Chicken Tinga:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, chopped
- 1 tbsp adobo sauce
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 (15 oz) can diced tomatoes
- 1/2 cup chicken broth
- Salt and pepper, to taste
For Serving:
- 8 small corn tortillas
- 1/2 cup crumbled queso fresco
- 1/2 cup chopped cilantro
- 1/4 cup diced red onion
- 1 avocado, sliced
- Lime wedges
Instructions
- In a medium pot, heat olive oil over medium heat. Add sliced onion and cook until softened, about 5 minutes. Stir in garlic, chipotle pepper, adobo sauce, oregano, cumin, and paprika. Cook for 1 minute until fragrant.
- Add diced tomatoes and chicken broth, then bring to a simmer. Nestle the chicken breasts into the sauce, cover, and simmer for 20 minutes or until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the sauce. Simmer uncovered for another 5 minutes to thicken.
- Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with a scoop of chicken tinga, then top with queso fresco, cilantro, red onion, and avocado. Serve with lime wedges.
Notes
- You can make the tinga sauce ahead of time and store it in the fridge for up to 3 days.
- Adjust the spice level by adding more or fewer chipotle peppers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
