The Best Chicken Tinga Tacos You’ll Ever Try in Just 25 Minutes

Chicken tinga tacos are the perfect combination of smoky, spicy, and savory flavors, wrapped up neatly in a warm corn tortilla.

This recipe delivers perfectly tender chicken simmered in a rich, slightly smoky tomato and chipotle sauce. With only one pan and just 25 minutes from start to finish, it’s your go-to for a quick yet flavor-packed dinner.

What makes these tacos so special? They’re incredibly versatile—you can customize toppings, adjust the spice level, and even make them ahead of time.

Whether you’re whipping up dinner on a busy weeknight or hosting friends, these easy chicken tinga tacos are sure to be a hit every single time.

My Story Behind This Chicken Tinga Tacos Recipe

The first time I made homemade chicken tinga, I was recreating a dish I fell in love with at a small, family-owned taqueria in Puebla, Mexico.

The smoky aroma of chipotle, the tenderness of the chicken, and the tangy richness of the sauce were unforgettable. It was like a warm hug for your taste buds.

This recipe is my tribute to those bold, authentic flavors. I’ve tested countless variations to create the best chicken tinga recipe.

I love adding creamy avocado as a topping—it’s the perfect cool contrast to the smoky heat. Trust me, your family will ask for these iconic chicken tinga tacos with avocado again and again.

Ingredients for Chicken Tinga Tacos

• 3 tablespoons vegetable oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large white onion, thinly sliced
• 2 garlic cloves, sliced
• 1 teaspoon ground cumin
• 1-2 chipotle peppers in adobo, minced (adjust for spice level)
• 1 (15-ounce) can diced fire-roasted tomatoes
• Warm corn tortillas, for serving
• 1 ripe avocado, sliced, for serving
• 2 spring onions or scallions, thinly sliced, for serving

Step-by-Step Chicken Tinga Tacos Instructions

1. Brown the chicken: Heat the vegetable oil in a large pan over medium-high heat. Add the diced chicken, season with kosher salt and black pepper, and cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
2. Sauté onions and garlic: Add the sliced onion and garlic to the pan. Cook for 4 minutes or until the onions start to soften and turn translucent.
3. Create the tinga sauce and simmer: Stir in the ground cumin, minced chipotle peppers in adobo, and fire-roasted tomatoes. Bring everything to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10 minutes, or until the chicken is fully cooked and tender.
4. Assemble the tacos: Spoon the chicken tinga mixture into warm corn tortillas. Top with fresh avocado slices and a sprinkle of scallions. Serve immediately and enjoy!

My Chef Tips for the Best Chicken Tinga Tacos

• Choose your spice level: One chipotle pepper adds a gentle heat, while two bring a smoky kick. Feel free to adjust based on your preference.
• Prep ahead: Make the tinga sauce a day in advance to save time. It tastes even better after the flavors meld overnight!
• Shredded chicken option: If you’d prefer, cook the chicken breasts whole, then shred them before serving for a different texture.
• Freezer-friendly: Cool the chicken tinga completely, then freeze it in an airtight container for up to 3 months. Reheat gently on the stovetop with a splash of chicken broth if needed.
• Don’t skip the toppings: The creaminess of avocado and the freshness of scallions balance the smoky, tangy sauce perfectly.

Chicken Tinga Tacos FAQs

Can I use pre-cooked chicken for this recipe?

Yes! This is a great option for quick chicken tacos recipes. Simply make the tinga sauce and stir in shredded, pre-cooked chicken at the end. Let it heat through before serving.

How spicy are these chicken tinga tacos?

The spice level depends on the amount of chipotle peppers you use. One pepper gives a mild smoky heat, while two will make it spicier. Adjust to your liking!

What are the best toppings for chicken tinga tacos?

Avocado slices, scallions, crumbled queso fresco, and a squeeze of lime are classic toppings. Add pickled onions or a drizzle of sour cream for extra flavor.

Are chicken tinga tacos healthy?

Yes, they’re relatively healthy! Each serving is packed with lean protein and healthy fats from avocado, with only about 270 calories per serving.

Can I make this recipe with chicken thighs?

Absolutely! Boneless, skinless chicken thighs will work perfectly and add even more flavor and juiciness to the tinga.

Time to Try These Chicken Tinga Tacos

If you’re craving a flavorful, versatile, and ridiculously easy dinner, these chicken tinga tacos are exactly what you need. With tender chicken, smoky chipotle sauce, and fresh toppings, it’s a recipe you’ll turn to again and again.

Have you tried making homemade tinga before? What fun toppings do you like to add to tacos? Let me know in the comments, and don’t forget to tag me if you share your creations on social media. I can’t wait to see what you come up with!

Chicken Tinga Tacos

These chicken tinga tacos are a flavorful blend of smoky and spicy goodness, perfect for a quick weeknight dinner. Enjoy the tender chicken simmered in a rich chipotle sauce, topped with fresh avocado and scallions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 servings

Calories 270 kcal

Ingredients

  

• 3 tablespoons vegetable oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large white onion, thinly sliced
• 2 cloves garlic, sliced
• 1 teaspoon ground cumin
• 1-2 chipotle peppers in adobo, minced (adjust for spice level)
• 1 (15-ounce) can diced fire-roasted tomatoes
• Warm corn tortillas, for serving
• 1 ripe avocado, sliced, for serving
• 2 spring onions or scallions, thinly sliced, for serving

Instructions

 

• Brown the chicken: Heat the vegetable oil in a large pan over medium-high heat. Add the diced chicken, season with kosher salt and black pepper, and cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
• Sauté onions and garlic: Add the sliced onion and garlic to the pan. Cook for 4 minutes or until the onions start to soften and turn translucent.
• Create the tinga sauce and simmer: Stir in the ground cumin, minced chipotle peppers in adobo, and fire-roasted tomatoes. Bring everything to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10 minutes, or until the chicken is fully cooked and tender.
• Assemble the tacos: Spoon the chicken tinga mixture into warm corn tortillas. Top with fresh avocado slices and a sprinkle of scallions. Serve immediately and enjoy!

Notes

If you’d prefer, you can leave the chicken breasts whole, brown them, cook the rest of the recipe as directed, then shred the chicken once it is cooked all the way through. Or just make the sauce and use pre-cooked shredded chicken. This Chicken Tinga recipe freezes beautifully and is awesome to bring to a friend in need of a comforting meal. Double or triple the recipe and let cool completely, then freeze in a tightly sealed container for up to 3 months. Any leftovers in the fridge should be eaten within 3 days. In that same vein, Chicken Tinga is a real crowd-pleaser. Have I mentioned that already? So if you are throwing a party, double this recipe and make it a tinga party! No one will complain, trust me. You can make it up to a day or so in advance, then just reheat, covered on the stove over low heat until it is warmed through (add a generous splash of chicken broth if the sauce is too thick).