Chicken Tinga Tacos

Get ready to savor the bold and smoky flavors of these irresistible Chicken Tinga Tacos! Made with tender shredded chicken simmered in a rich tomato-chipotle sauce spiced with cumin, oregano, and a hint of adobo heat, this recipe delivers authentic Mexican taste straight to your kitchen. Perfectly balanced with the fresh brightness of cilantro, creamy avocado slices, crumbled cotija cheese, and a squeeze of lime, these tacos are served on warm, lightly charred corn tortillas for an irresistible meal. With only 20 minutes of prep and straightforward cooking steps, these zesty tacos are ideal for weeknight dinners or casual gatherings. Whether you're looking for quick comfort food or crave a taco night upgrade, Chicken Tinga Tacos are sure to impress!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 3 units garlic cloves, minced
• 14.5 ounces diced tomatoes
• 2 tablespoons chipotle peppers in adobo sauce
• 0.5 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 unit bay leaf
• 1 teaspoon salt
• 12 units corn tortillas
• 0.5 cup fresh cilantro, chopped
• 4 units lime wedges
• 1 unit avocado, sliced
• 0.5 cup cotija cheese, crumbled

Directions

Step 1

Begin by bringing a large pot of water to a boil. Add the chicken breasts and cook for about 15-20 minutes, or until fully cooked and no longer pink in the center. Remove the chicken and let it cool slightly before shredding it with two forks.

Step 2

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.

Step 3

Add the minced garlic to the pan and sauté for another minute until fragrant.

Step 4

Add the diced tomatoes, chipotle peppers with some adobo sauce, chicken broth, oregano, cumin, bay leaf, and salt to the pan. Stir well to combine.

Step 5

Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.

Step 6

Add the shredded chicken to the sauce, stirring well to coat the chicken evenly. Cook for another 10-15 minutes on low heat so the flavors infuse into the chicken.

Step 7

While the chicken tinga is simmering, warm the corn tortillas on a dry skillet over medium heat, about 30 seconds to 1 minute per side, until they are flexible and slightly charred.

Step 8

To assemble the tacos, place a generous amount of chicken tinga onto each tortilla. Top with chopped fresh cilantro, a squeeze of lime juice, sliced avocado, and crumbled cotija cheese as desired.

Step 9

Serve the tacos immediately with additional lime wedges on the side.

Nutrition Facts

Serving size	(1868.7g)

Amount per serving	% Daily Value*
Calories	2389.3

Total Fat 118.4g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 706.5mg	0%
Sodium 5636.3mg	0%
Total Carbohydrate 78.7g	0%
Dietary Fiber 29.4g	0%
Total Sugars 19.0g
Protein 257.2g	0%

Vitamin D 6.8IU	0%
Calcium 1253.3mg	0%
Iron 16.3mg	0%
Potassium 4107.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 42.7%

Carbs: 13.1%