Go Back
Tacos are beloved worldwide for their versatility, flavor, and ability to bring people together. Whether enjoyed as a street food staple in Mexico or a gourmet creation in fine dining restaurants, tacos can be filled with an array of ingredients, catering to various tastes and preferences. Among the myriad of taco fillings, Chicken Tinga stands out as a classic Mexican dish that captures the essence of authentic flavors while remaining approachable for home cooks.

The Best Chicken Tinga Tacos

Spice up your taco nights with these flavorful Chicken Tinga Tacos! Made with juicy chicken thighs simmered in a smoky chipotle sauce, this recipe is packed with savory goodness. Serve on warm tortillas and top with fresh cilantro, creamy avocado, and a squeeze of lime for a burst of freshness. Perfect for a quick weeknight dinner or a weekend fiesta, these tacos are sure to impress your family and friends. Enjoy the deliciousness with every bite!
Print Recipe Pin Recipe

Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 large onion, thinly sliced

3 cloves garlic, minced

2 medium tomatoes, diced

2-3 chipotle peppers in adobo sauce (adjust for heat preference)

1 tsp ground cumin

1 tsp dried oregano

1 cup chicken broth

2 tbsp olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Corn or flour tortillas (for serving)

Avocado slices (optional)

Lime wedges (for serving)

Instructions
 

Heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté for about 5 minutes, until softened and slightly caramelized.

    Add the minced garlic and cook for another minute until fragrant.

      Stir in the diced tomatoes, chipotle peppers, ground cumin, and oregano. Cook for about 3-4 minutes until the tomatoes start to break down.

        In the meantime, season the chicken thighs with salt and pepper. Nestle the chicken in the skillet with the sauce, ensuring the chicken is well-coated.

          Pour in the chicken broth and bring to a simmer. Cover and cook for 20-25 minutes, or until the chicken is tender and fully cooked.

            Once cooked, remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet, stir to combine with the sauce, and cook for additional 5 minutes to allow flavors to meld.

              Warm the tortillas on a dry skillet over medium heat, about 30 seconds on each side.

                Assemble your tacos by filling the tortillas with the chicken tinga mixture. Top with fresh cilantro, avocado slices, and a squeeze of lime juice.

                  Serve immediately with extra lime wedges on the side.

                    Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4-6