Mexican Tinga Chicken Tacos

Take Taco Tuesday to a whole new level with my incredibly flavorful and EASY Chicken Tinga Tacos! They're a restaurant favorite from home!

Course Main Course, Main Dish

Cuisine Mexican

Keyword chicken tinga, chicken tinga tacos, tinga chicken, tinga tacos

Prep Time 5

Cook Time 20

Total Time 25

Servings tacos

Calories 274kcal

Heat a large skillet over medium heat. Chop the onion, then add it and the olive oil to the skillet and saute 4 minutes or until tender.
1 cup Sweet onion, 1 Tablespoon Olive oil
Mince the garlic, and add it to the skillet to cook until aromatic.
3 cloves Garlic
Chop and stir in the chipotle peppers and sauce, then the oregano and cumin. Toast for 1 minute.
3 Chipotles in adobo, 1 teaspoon Dried oregano, ½ teaspoon Cumin, 1 Tablespoon Adobo sauce
Add in the canned tomatoes with the juices, chicken stock, and salt. Simmer, and cook for 7-10 minutes.
15 oz Fire-roasted tomatoes, ¼ cup Chicken stock, ½ teaspoon Salt
Place the mixture in a blender and blend until totally smooth.
Return to the pan over low heat. Add in the shredded chicken, and cook for 5 minutes.
3 cups Shredded chicken
Place the chicken on warmed tortillas and top with avocado, cilantro, red onion, cotija cheese, or any toppings of choice.
Serve with lime wedges, and enjoy!

Remember not to drain the liquid from the canned tomatoes! That liquid will turn into a delicious sauce for the chicken and is loaded with flavor.

You can use your own shredded chicken (try my super-easy shredded chicken recipe!) or shred rotisserie chicken.

If you have leftover pulled pork or shredded beef, you can also use those instead of chicken.