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

Chicken Tinga Tacos

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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.

Yum

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

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

5 from 3 votes
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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

Ingredients

  • 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

Instructions

  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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