Description
These Chicken Tinga Tacos are a delicious and flavorful Mexican dish that features tender shredded chicken in a smoky and spicy tomato-based sauce, wrapped in warm tortillas and topped with creamy avocado, tangy cotija cheese, fresh cilantro, crisp radishes, and a squeeze of lime.
Ingredients
For the Chicken Tinga:
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon adobo sauce
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 (14 oz) can fire-roasted diced tomatoes
- 2 cups cooked shredded chicken (rotisserie works great)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving:
- corn or flour tortillas
- toppings like avocado, cotija cheese, chopped cilantro, sliced radishes, lime wedges
Instructions
- Prepare the Chicken Tinga: Heat olive oil in a skillet over medium heat. Add the sliced onion and cook until softened. Stir in garlic, chipotle peppers, adobo sauce, oregano, and cumin. Add fire-roasted tomatoes, simmer for 5 minutes, then blend until smooth. Return sauce to skillet, add shredded chicken, and simmer until heated through.
- Assemble the Tacos: Warm tortillas and fill each with the chicken tinga. Top with avocado, cotija cheese, cilantro, radishes, and a squeeze of lime juice.
Notes
- Adjust the number of chipotle peppers to control the spice level.
- Leftover chicken tinga is versatile and can be used in quesadillas or burrito bowls.
