Chicken Tinga is a combination of shredded chicken in a rich, spicy, and savory tomato sauce. Chicken Tinga Tacos take this delectable dish and place it on tacos for easy edible delivery! Topped with creamy avocado, herbaceous cilantro, and salty cotija cheese, Chicken Tinga Tacos are popping with a festival of flavors that you won’t be able to get enough of! You can throw this dish together in a hurry, but you’ll find yourself slowing down to savor every bite!


For the tacos:

  • 1 tablespoon olive oil
  • 1 cup sweet onion, roughly chopped
  • 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 chicken, shredded and cooked

For serving:

  • 10 (6-inch) corn tortillas
  • 2 ripe avocados, sliced
  • 1/4 cup cilantro, chopped
  • 1/2 cup red onion, diced
  • cotija cheese, crumbled, to taste
  • 1 lime, cut into wedges


Step 1 –Heat a large skillet over medium heat.

Step 2 –Add the olive oil.

Step 3 –Once the oil is hot, add the onion and sauté until tender, stirring occasionally, for about 4 minutes.

Step 4 –Add the garlic and cook until fragrant, about 30 seconds.

Step 5 –Stir in the chipotle peppers, the oregano, and the cumin and sauté until fragrant, about 1 minute.

Step 6 –Add in the tomatoes, the chicken stock, and the salt.

Step 7 –Bring the mixture to a simmer and cook until thickened, about 7 minutes.

Step 8 –Place the tomato mixture in a blender and blend until smooth.

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Step 9 –Return the blended sauce to the pan over low heat.

Step 10 –Add the chicken and cook until well-blended and heated through, about 5 minutes.

Step 11 –Top the tortillas with the chicken mixture.

Step 12 –Top with the avocados, the cilantro, the red onion, and the cotija cheese.

Step 13 –Serve with the lime wedges.