Chicken Tinga Tacos
These easy chicken tinga tacos are made with tender and juicy shredded chicken that's simmered in a bold and smoky chipotle sauce! The chicken is perfect in tacos, burritos, enchiladas, nachos, and more!
Servings: 4 servings
Calories: 231kcal
Ingredients
- 1 Tbsp olive oil
- 1 small yellow onion diced (about 1 cup)
- 4 cloves garlic minced
- 3 chipotle peppers in adobo sauce chopped
- 2 Tbsp adobo sauce from the can
- 15 oz can fire-roasted diced tomatoes UN-drained!
- 1 tsp dried Mexican oregano traditional oregano will also work
- 1 tsp ground cumin
- sprinkle of kosher salt and black pepper
- 1 lb. boneless skinless chicken breast
- small flour tortillas
Instructions
Cook aromatics
- Heat a large skillet over MED heat. Once hot, add 1 Tbsp olive oil, and 1 small yellow onion.
- Cook 3-4 minutes, stirring occasionally, until softened.
- Add 4 cloves garlic and cook for about 30 seconds or so, stirring often.
Make sauce and cook chicken
- Add 3 chipotle peppers in adobo sauce, 2 Tbsp adobo sauce from the can, 15 oz can fire-roasted diced tomatoes,1 tsp dried Mexican oregano, 1 tsp ground cumin, and a sprinkle of kosher salt and black pepper. Stir well.
- Nestle 1 lb. boneless skinless chicken breasts into the skillet with the sauce.
- Reduce heat to MED LOW, cover skillet, and simmer for 15-18 minutes, or until the chicken is cooked through to 165°F.
Shred chicken
- Remove chicken to a bowl and shred using two forks (or whichever method you like to use for shredding meat).
- Return chicken to the skillet (along with any juices accumulated in the bowl), stirring well to coat it in the sauce.
- Simmer, uncovered, for another 2-4 minutes to thicken the sauce slightly.
Make tacos
- Warm small flour tortillas (either in a new skillet, over the flame of a gas burner, or in the microwave).
- Assemble by adding some chicken tinga to the center of a tortilla. Top with your favorite toppings (I like avocado, crumbled queso fresco or cotija cheese, diced onion, cilantro, and a squeeze of lime).
Notes
- I've estimated this recipe serves about 4, but the exact number of servings and the serving size are up to you.
- I consider this recipe a medium heat level, but that's extremely subjective, so use caution if you're very sensitive to spice.
- Since the amount of liquid in the can of diced tomatoes can vary, if it doesn't look like enough liquid, feel free to add a generous splash of chicken broth or even water.
- If your pan won't scratch, feel free to shred the chicken right in the skillet (one less dish to wash!).
Nutrition
Calories: 231kcal | Carbohydrates: 12g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1841mg | Potassium: 489mg | Fiber: 3g | Sugar: 4g | Vitamin A: 495IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 2mg
