overhead shot of three open faced flour tacos filled with shredded chicken, crumbled white cheese, red onion, guacamole and cilantro .

Chicken Tinga Tacos

A classic shredded chicken taco stuffed with onions, avocado, cilantro and cotija cheese. My recipe only takes 20 minutes for you to cook a delicious dish.


Why we love chicken tinga tacos:

  • It’s a classic Mexican dish.
  • Great for feeding groups of people.
  • A quick homemade meal on your table in less than an 20 min. 
close up shot of chicken tacos with white crumbled cheese, cilantro, red onion and guacamole

Watch how to make Chicken Tinga Tacos

5 from 3 votes

Chicken Tinga Tacos

The classic shredded chicken taco! I saved time by using a fresh rotisserie chicken.

Course Dinner
Cuisine Mexican
Keyword chicken, mexican, tacos
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 210 kcal
Brittany Food Crush


  • 1 tablespoon olive oil
  • 1 cup sweet onion roughly chopped
  • 2 cloves garlic minced
  • 1 jalapeno pepper chopped
  • 1 teaspoon dried oregano
  • 1 tablespoons ancho chili powder
  • 1/2 teaspoon ground cumin
  • 3/4 cup canned crushed fire, roasted tomatoes
  • 1/4 cup chicken stock
  • 1/2 teaspoon kosher salt
  • 1 whole Whole rotisserie chicken shredded or 3 cups
  • corn tortillas for serving
  • ripe avocados  mashed, for serving
  • fresh cilantro for serving
  • 1 cup  diced red onion or pickled onions, for serving
  • cotija crumbled, for serving
  • 1 lime


  1. In a large skillet over medium add the oil and onion. Sauté for about 4 minutes or translucent, stirring occasionally. Then add in the garlic and cook for another 30 seconds more.
  2. Stir in the pepper, oregano, and cumin, and toast for about 30-1 minute.
  3. Add in the tomatoes, salt, and sauce. Bring to a simmer, and cook for 7-10 minutes.
  4. In a blender, blend until smooth. Then pour back into large skillet.
  5. Add chicken and cook for 5-6 minutes.
  6. Serve with avocado, cilantro, red onion, cotija, and lime.

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