Go Back
Chicken Tinga Tacos have carved a special niche in the vibrant tapestry of Mexican cuisine, celebrated for their bold flavors and comforting textures. These tacos offer a delightful combination of shredded chicken simmered in a smoky, slightly spicy sauce made from chipotle peppers and tomatoes, making them a popular choice among taco enthusiasts both in Mexico and abroad. The dish is not only a testament to the rich culinary heritage of Mexico but also showcases the ability of simple ingredients to create a complex and satisfying meal.

The Best Chicken Tinga Tacos

Get ready to spice up your taco night with these delicious Chicken Tinga Tacos! Made with tender, shredded chicken thighs simmered in a flavorful blend of chipotle peppers, tomatoes, and spices, these tacos are a perfect mix of smoky and savory. Serve them in warm tortillas topped with fresh cilantro, radishes, and creamy avocado for an irresistible meal. Easy to prepare and full of flavor, these tacos are sure to impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 medium onion, chopped

3 cloves garlic, minced

2-3 chipotle peppers in adobo sauce, chopped (adjust for spice level)

1 can (14 oz) diced tomatoes

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper, to taste

2 tablespoons olive oil

Fresh lime juice, to taste

Corn or flour tortillas

Fresh cilantro, chopped (for garnish)

Radishes, thinly sliced (for garnish)

Avocado slices (optional)

Instructions
 

Cook the Chicken: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

    Add Flavorings: Add the chopped chipotle peppers, canned tomatoes (drained), cumin, smoked paprika, oregano, salt, and pepper. Stir well to combine.

      Simmer the Chicken: Place the chicken thighs in the pot, and add enough water to cover them. Bring to a simmer, then cover and cook on low heat for about 30-40 minutes, or until the chicken is tender and easily shreds with a fork.

        Shred the Chicken: Once cooked, remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot, allowing it to soak in the sauce for an additional 5-10 minutes on low heat.

          Adjust Seasoning: Taste and adjust the seasoning with lime juice, salt, or more chipotle sauce as desired.

            Warm the Tortillas: In a skillet or on a griddle, warm the tortillas until pliable.

              Assemble the Tacos: For each taco, spoon a generous amount of the chicken tinga mixture onto a warm tortilla. Top with chopped cilantro, sliced radishes, and avocado if using.

                Serve: Serve the tacos immediately with lime wedges on the side for an extra zest!

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 6-8 tacos