Chicken Tinga Tacos
These chicken tinga tacos are a healthy, flavor-packed meal with smoky chipotle sauce, tender shredded chicken, and vibrant toppings. Perfect for quick weeknight dinners or meal prep!
Ingredients
- 1 tablespoon olive oil
- 1 cup roughly chopped sweet onion
- 2 cloves garlic, minced
- 1-2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 3/4 cup canned crushed fire-roasted tomatoes
- 1/4 cup chicken stock
- 1/2 teaspoon kosher salt
- 3 cups shredded cooked chicken (rotisserie chicken works!)
- 10 (6-inch) corn tortillas
- 2 ripe avocados, sliced
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced red onion
- 1/4 cup crumbled cotija
- 1 lime, cut into wedges
Instructions
- Make the sauce: Heat a large skillet over medium heat and add olive oil. Sauté the chopped onion for about 4 minutes, stirring occasionally, until tender and translucent.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in the chopped chipotle peppers, oregano, and cumin, letting them toast and release their aromas for about 1 minute.
- Add the fire-roasted tomatoes, chicken stock, and salt. Bring the mixture to a gentle simmer and cook for 7 minutes.
- Blend: Carefully transfer the sauce to a blender and blend until smooth. You can also use an immersion blender if you prefer.
- Combine with chicken: Return the blended sauce to the skillet over low heat. Stir in the shredded chicken and cook for 5 minutes until evenly coated in the sauce.
- Char tortillas: Using a gas flame or a hot skillet, lightly char the edges of each tortilla, then keep them covered with a kitchen towel to steam and stay pliable.
- Assemble: Top each tortilla with the chicken tinga filling, and garnish with avocado slices, fresh cilantro, diced red onion, and crumbled cotija cheese. Serve with a lime wedge for extra zest.