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.
Quick Backstory: I was feeding a crowd of hungry guys one night, short notice. Instantly "TACOS" popped into my head, as I took off towards the store I thought about how can I make this meal quicker. Them moment I completed this thought I bumped into a glass case holding rotisserie chicken at the front of the store. Bingo! This is also a delicious way to spice up your "rotisserie chicken" nights, you know the nights where you have little to no effort to cook. So you end up eating a plain ol, sometimes dry rotisserie chicken, yeah those nights. I came back home, sautee a little, blend a little, grab toppings and boom dinner. We made a DIY taco line in the middle of the table and enjoyed them! (literally no leftovers) Now you all can too!
Watch how to make Chicken Tinga Tacos
Chicken Tinga Tacos
The classic shredded chicken taco! I saved time by using a fresh rotisserie chicken.
- 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
- 2 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
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.
Stir in the pepper, oregano, and cumin, and toast for about 30-1 minute.
Add in the tomatoes, salt, and sauce. Bring to a simmer, and cook for 7-10 minutes.
In a blender, blend until smooth. Then pour back into large skillet.
Add chicken and cook for 5-6 minutes.
Serve with avocado, cilantro, red onion, cotija, and lime.