Chicken Tinga Tacos

A chicken tinga taco topped with avocado and sliced onions on a white plate with a lime wedge.

Kate Ramos

These Chicken Tinga Tacos are perfect for busy weeknights—healthy, easy, and ready in under 30 minutes! Serve as tacos with sliced avocado and scallions or over rice with a side of black beans.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 -6 Servings

Course: tacos

Cuisine: Mexican

Calories: 270

Ingredients Equipment Method Nutrition Video

Ingredients

3 tablespoons vegetable oil
1 pound boneless skinless chicken breasts, diced
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 large white onion thinly sliced
2 garlic cloves sliced
1 teaspoon ground cumin
1-2 chipotle pepper in adobo minced (depending on how spicy you like things)
1 15-ounce can diced fire-roasted tomatoes

For Serving

Warm corn tortillas
1 ripe avocado sliced
2 spring onions or scallions thinly sliced

Equipment

Method

Brown chicken. Heat oil in a large frying pan with a lid over medium-high heat. Add chicken, season with salt and pepper. Cook, stirring occasionally, until starting to brown, about 5 minutes.
Saute onions. Add onions and garlic and saute until starting to soften, about 4 minutes.
Simmer. Add remaining ingredients, bring to a boil then reduce heat to low, cover and simmer until chicken is cooked through, about 10 minutes.
Serve. Spoon tinga into warm tortillas and top with sliced avocado and scallions.

Nutrition

Serving: 1gCalories: 270kcalCarbohydrates: 9gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 12gCholesterol: 64mgSodium: 423mgFiber: 4gSugar: 2g

Video

Tried this recipe?

Let us know how it was!