The Best Chicken Tinga Tacos

I love this recipe because it’s bold in flavor but easy to make. The chipotle-infused tomato sauce comes together in minutes, and if I use rotisserie chicken, it’s basically a 20-minute meal. It’s also super flexible—I can adjust the heat, use my favorite toppings, or make it in the Instant Pot. And the toppings? They add freshness, creaminess, and crunch that elevate each bite. These tacos never last long at my table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Tinga

• 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 shredded cooked chicken (rotisserie chicken works great)

For Serving

• 10 (6-inch) corn tortillas

• 2 ripe avocados, sliced or mashed

• 1/4 cup chopped fresh cilantro

• 1/2 cup diced red onion

• 1/4 cup crumbled cotija cheese

• 1 lime, cut into wedges

Directions

1. Make the Sauce: I heat a skillet over medium heat. Once hot, I add olive oil and chopped onion, sautéing for about 4 minutes until softened. I stir in garlic and cook for 30 seconds more. Then I add chipotle peppers, oregano, and cumin, letting them toast for 1 minute. I pour in the crushed tomatoes, chicken stock, and salt, bring it to a simmer, and let it cook for 7 minutes.

2. Blend the Sauce: I transfer the sauce mixture to a blender and blend until smooth.

3. Add the Chicken: I return the blended sauce to the pan over low heat and stir in the shredded chicken. I let it simmer for 5 minutes to soak up the flavors. I taste and adjust seasoning if needed.

4. Prep the Tortillas and Garnishes: While the chicken simmers, I char my tortillas directly over a gas flame (or heat them in a pan), then cover with a towel to steam. I also prepare the toppings—slice or mash the avocado, dice red onion, and crumble the cotija.

5. Assemble the Tacos: I spread avocado onto each tortilla, pile on the chicken tinga, and top with red onion, cotija, cilantro, and a squeeze of lime.

Servings and Timing

• Yield: 3 servings (10–12 tacos)

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

• Instant Pot Version: I blend all the sauce ingredients (no sautéing), pour them into the Instant Pot with 1 pound of raw chicken breasts, and pressure cook on high for 10 minutes. I shred the chicken in the sauce before serving.

• Avocado Mash: I mash the avocado with lime juice, salt, and a little garlic powder and spread it on the tortillas—no more slices slipping out.

• Extra Heat: I use up to 3 chipotle peppers if I want the sauce spicy.

• Pickled Onions: I often add quick-pickled onions for tang and color.

• Taco Bowls: I serve the chicken over rice with all the taco toppings for a fun twist.

Storage/Reheating

• Refrigerator: I store leftover chicken tinga in an airtight container for up to 3 days.

• Freezer: It freezes beautifully—I portion it in bags or containers and thaw as needed.

• Reheating: I reheat on the stovetop or in the microwave until hot, adding a splash of broth if needed to loosen the sauce.

FAQs

Can I use raw chicken instead of cooked?

Yes. If I want to start with raw chicken, I simmer it directly in the sauce for about 15–20 minutes, then shred it and return it to the pan.

Is this recipe spicy?

It has a gentle heat from the chipotle. One pepper keeps it mild; two makes it medium. I adjust depending on who I’m serving.

What kind of tortillas work best?

I always use corn tortillas for that authentic flavor and texture, and I make sure to char them for the best result.

Can I make this ahead?

Absolutely. The chicken tinga can be made ahead and reheated. I prep the toppings just before serving.

What can I serve with these tacos?

I like to serve them with rice, beans, chips and salsa, or a simple slaw on the side.

Conclusion

These Chicken Tinga Tacos are everything I want in a weeknight meal—quick, bold, and seriously delicious. From the smoky chipotle sauce to the bright, fresh toppings, they hit every flavor note and come together in just 20 minutes. Whether I’m making dinner for two or feeding a taco-hungry crowd, this recipe never fails me.