Chicken Tinga Tacos
Elevate your taco night with these irresistible Chicken Tinga Tacos, featuring tender, shredded chicken simmered in a smoky, spicy tomato-chipotle sauce that's bursting with bold Mexican flavors. This easy recipe combines the richness of slow-cooked onions, garlic, and a blend of oregano, cumin, and bay leaf for authentic warmth. Perfectly nestled in charred corn tortillas and topped with creamy avocado, tangy cotija cheese, fresh cilantro, and a squeeze of lime, these tacos are as vibrant as they are delicious. With a quick cooking time and a guarantee to delight your taste buds, these tacos are perfect for casual dinners or festive gatherings. Keywords: Chicken Tinga Tacos, easy Mexican recipes, shredded chicken tacos, chipotle sauce, taco night ideas.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 3 units garlic cloves, minced
- 14.5 ounces diced tomatoes
- 2 tablespoons chipotle peppers in adobo sauce
- 0.5 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 unit bay leaf
- 1 teaspoon salt
- 12 units corn tortillas
- 0.5 cup fresh cilantro, chopped
- 4 units lime wedges
- 1 unit avocado, sliced
- 0.5 cup cotija cheese, crumbled
Instructions
Begin by bringing a large pot of water to a boil. Add the chicken breasts and cook for about 15-20 minutes, or until fully cooked and no longer pink in the center. Remove the chicken and let it cool slightly before shredding it with two forks.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
Add the minced garlic to the pan and sauté for another minute until fragrant.
Add the diced tomatoes, chipotle peppers with some adobo sauce, chicken broth, oregano, cumin, bay leaf, and salt to the pan. Stir well to combine.
Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
Add the shredded chicken to the sauce, stirring well to coat the chicken evenly. Cook for another 10-15 minutes on low heat so the flavors infuse into the chicken.
While the chicken tinga is simmering, warm the corn tortillas on a dry skillet over medium heat, about 30 seconds to 1 minute per side, until they are flexible and slightly charred.
To assemble the tacos, place a generous amount of chicken tinga onto each tortilla. Top with chopped fresh cilantro, a squeeze of lime juice, sliced avocado, and crumbled cotija cheese as desired.
Serve the tacos immediately with additional lime wedges on the side.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 706 mg | 236% | |
| Sodium | 5636 mg | 245% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 19.0 g | ||
| Protein | 257.2 g | 514% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1253 mg | 96% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4107 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
