Chicken Tinga Tacos

I’m so hungry right now. 🔪

Ingredients for servings

    for the sauce

  • 1 tablespoon(s) olive oil

  • 1 cup(s) roughly chopped sweet onion

  • 2 cloves garlic, minced

  • 2 chipotle peppers in adobo sauce, chopped

  • 1 teaspoon(s) dried oregano

  • 0.5 teaspoon ground cumin

  • 0.75 cup(s) canned crushed fire-roasted tomatoes

  • 0.25 cup(s) chicken stock

  • 0.5 teaspoon(s) kosher salt

  • 3 cups shredded cooked chicken rotisserie chicken also perfect

  • for serving

  • 10 (6-inch) corn tortillas

  • 2 ripe avocados, sliced

  • 0.25 cup chopped fresh cilantro

  • 0.5 cup(s) diced red onion

  • crumbled cotija cheese see note

  • 1 lime, cut into wedges



  • Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.

  • Place the tomato mixture in a high-powered or regular blender, and blend until smooth.

  • Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt or even an egg if necessary.

  • Serving

  • Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.


A good substitute for fresh cotija cheese is feta. A good substitute for aged cotija cheese is Parmeggiano Regiano or Pecorino Romano.

If making this in an instant pot – blend all sauce ingredients no saute needed. Add sauce to instant pot along with about a pound of chicken breasts. Cook on high pressure for 10 minutes. Shred the chicken in sauce and serve.

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