Description
These Chicken Tinga Tacos are a flavorful and satisfying meal that brings the authentic taste of Mexico to your table. Tender shredded chicken simmered in a smoky, spicy sauce, wrapped in warm corn tortillas, and topped with crunchy cabbage and tangy queso fresco – these tacos are a fiesta in your mouth!
Ingredients
Scale
For the Chicken Tinga:
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 (15 oz) can fire-roasted tomatoes
- 2–3 chipotle peppers in adobo sauce (plus 1 tbsp sauce)
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For Serving:
- 8 small corn tortillas
- 1 cup shredded cabbage
- ½ cup crumbled queso fresco
- Fresh cilantro and lime wedges
Instructions
- Cook the Chicken: In a medium saucepan, cook chicken in water until fully cooked. Shred the chicken.
- Make the Sauce: Sauté onion and garlic, then blend tomatoes, chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper. Simmer sauce with onions, then add shredded chicken and cook.
- Assemble Tacos: Warm tortillas, fill with chicken tinga, cabbage, queso fresco, cilantro, and a squeeze of lime.
Notes
- Adjust the spiciness by varying the amount of chipotle peppers.
- Pair these tacos with rice or black beans for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 390
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
