Chicken Tinga is a combination of shredded chicken in a rich, spicy, and savory tomato sauce. Chicken Tinga Tacos take this delectable dish and place it on tacos for easy edible delivery! Topped with creamy avocado, herbaceous cilantro, and salty cotija cheese, Chicken Tinga Tacos are popping with a festival of flavors that you won't be able to get enough of! You can throw this dish together in a hurry, but you'll find yourself slowing down to savor every bite!
IngredientsFor the tacos: • 1 tablespoon olive oil • 1 cup sweet onion, roughly chopped • 2 cloves garlic, minced • 1–2 chipotle peppers in adobo sauce, chopped • 1 teaspoon dried oregano • 1/2 teaspoon ground cumin • 3/4 cup canned crushed fire-roasted tomatoes • 1/4 cup chicken stock • 1/2 teaspoon kosher salt • 3 cups chicken, shredded and cooked For serving: • 10 (6-inch) corn tortillas • 2 ripe avocados, sliced • 1/4 cup cilantro, chopped • 1/2 cup red onion, diced • cotija cheese, crumbled, to taste • 1 lime, cut into wedges
Heat a large skillet over medium heat.
Add the olive oil.
Once the oil is hot, add the onion and sauté until tender, stirring occasionally, for about 4 minutes.
Add in the garlic and cook until fragrant, about 30 seconds.
Stir in the chipotle peppers, oregano, and cumin and sauté until fragrant, about 1 minute.
Add in the tomatoes, chicken stock, and salt.
Bring the mixture to a simmer and cook until thickened, about 7 minutes.
Place the tomato mixture in a blender and blend until smooth.
Return the blended sauce to the pan over low heat.
Add the chicken and cook until well-blended and heated through, about 5 minutes.
Taste for seasoning.
Top the tortillas with the chicken mixture.
Garnish with avocados, cilantro, red onion, and cotija cheese.
Serve with lime wedges.