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Chicken Tinga Tacos

These Chicken Tinga Tacos feature a smoky and flavorful chicken filling, perfect for a quick dinner or taco night. Customize with your favorite toppings!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Chicken Filling
  • 2 cups shredded chicken Use rotisserie chicken for convenience.
  • 1 cup onion, sliced
  • 2 cloves garlic, minced
  • 1 can tomatoes (14 oz)
  • 2 tablespoons chipotle in adobo sauce Adjust the amount to control spice level.
  • 1 teaspoon cumin
  • 1 tablespoon vegetable oil
  • to taste Salt
For Assembling Tacos
  • Corn tortillas Warm before serving.
  • Fresh cilantro, for garnish Chop before garnishing.
  • Lime wedges, for serving Serve fresh for squeezing.

Method
 

Preparation
  1. In a skillet, heat the vegetable oil over medium heat. Add the sliced onion and garlic, and sauté until they are softened.
  2. Add the canned tomatoes, chipotle in adobo, and cumin to the skillet; let it simmer for 10 minutes.
  3. Stir in the shredded chicken and season with salt. Heat through for another 5 minutes.
Serving
  1. Warm the corn tortillas on a skillet or in the microwave.
  2. Assemble the tacos with the chicken mixture, garnish with fresh cilantro, and serve with lime wedges.

Notes

For extra flavor, add some lime juice to the chicken mixture while cooking. Leftover Chicken Tinga can be stored in an airtight container in the fridge for up to 3 days.