Easy 20-Minute Chicken Tinga Tacos
Craving authentic-tasting Mexican food but you’re nowhere near Mexico? This recipe for chicken tinga tacos is just the thing to satisfy your craving. The tacos are easy, ready in 20 minutes, and jam packed with smoky and fresh flavors all in one. The ingredients are all readily available in most any grocery store so that you can literally be eating tacos in 20 minutes!
In order to keep this a very fast, easy, and weeknight-friendly meal, I recommend using rotisserie chicken. If you have leftover chicken on hand or want to cook the chicken yourself, go for it. I went the major convenience route and picked up a rotisserie chicken.
INGREDIENTS
one 15-ounce can fire-roasted diced tomatoes
1 to 3 chipotle peppers in adobo sauce, or to taste
1 tablespoon adobo sauce, or to taste
1 small white onion, peeled and roughly chopped
3 to 5 cloves garlic
1 teaspoon cumin
1 teaspoon Mexican oregano
1 to 2 tablespoons olive oil
3 cups cooked shredded chicken*
15 small corn tortillas, lightly charred or warmed
red onions, diced small for garnishing
cilantro, minced for garnishing
cotija cheese, crumbled for garnishing**
lime wedges, for garnishing
INSTRUCTIONS
To the canister of a high-speed blender, add the first 7 ingredients, through oregano, and blend on high speed until smooth, about 1 minute. Notes – I used 3 chipotles and a generous tablespoon of adobo sauce and neither I nor my daughter found this to be spicy but use 1 if you’re very sensitive to spices, 2 if you’re probably average, and 3+ if you don’t find anything to be spicy which is the camp we’re in.
To a large skillet, add the olive oil, sauce from the blender, and simmer it over medium-high heat for about 5 to 7 minutes, or until the sauce is lightly bubbling and has slightly reduced and thickened.***
Add the chicken, stir to coat, and cook for about 3 minutes, or until completely coated and warmed through.
Place tortillas one by one over the flame of a gas stove for about 10 to 15 seconds per side, or as desired. For an electric stove, heat in a skillet until warmed though.
Add chicken to each tortilla and evenly garnish with red onions, cilantro, cotija, lime juice, and serve immediately. Extra chicken will keep airtight in the fridge for up to 5 days.
In order to keep this a very fast, easy, and weeknight-friendly meal, I recommend using rotisserie chicken. If you have leftover chicken on hand or want to cook the chicken yourself, go for it. I went the major convenience route and picked up a rotisserie chicken.
INGREDIENTS
one 15-ounce can fire-roasted diced tomatoes
1 to 3 chipotle peppers in adobo sauce, or to taste
1 tablespoon adobo sauce, or to taste
1 small white onion, peeled and roughly chopped
3 to 5 cloves garlic
1 teaspoon cumin
1 teaspoon Mexican oregano
1 to 2 tablespoons olive oil
3 cups cooked shredded chicken*
15 small corn tortillas, lightly charred or warmed
red onions, diced small for garnishing
cilantro, minced for garnishing
cotija cheese, crumbled for garnishing**
lime wedges, for garnishing
INSTRUCTIONS
To the canister of a high-speed blender, add the first 7 ingredients, through oregano, and blend on high speed until smooth, about 1 minute. Notes – I used 3 chipotles and a generous tablespoon of adobo sauce and neither I nor my daughter found this to be spicy but use 1 if you’re very sensitive to spices, 2 if you’re probably average, and 3+ if you don’t find anything to be spicy which is the camp we’re in.
To a large skillet, add the olive oil, sauce from the blender, and simmer it over medium-high heat for about 5 to 7 minutes, or until the sauce is lightly bubbling and has slightly reduced and thickened.***
Add the chicken, stir to coat, and cook for about 3 minutes, or until completely coated and warmed through.
Place tortillas one by one over the flame of a gas stove for about 10 to 15 seconds per side, or as desired. For an electric stove, heat in a skillet until warmed though.
Add chicken to each tortilla and evenly garnish with red onions, cilantro, cotija, lime juice, and serve immediately. Extra chicken will keep airtight in the fridge for up to 5 days.
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