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.
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).