Name: Chicken Tinga Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

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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.

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

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

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.

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3 Comments

Mike Walker
January 6, 2020 at 10:33 pm · Reply

mind blowing! well done, Brittany.
Anonymous
January 23, 2020 at 12:03 pm · Reply

Incredible.
X
Katie Pinto
March 20, 2020 at 4:49 pm · Reply

Hello Brittany.
I’ve been following your blog for a long time and cooked many of your recipes, but this one is INCREDIBLE. Even my 8 year old boy, who’s a picky eater, had 2 plates 😳 So a big thank you for sharing this delicious recipe with us!

Chicken Tinga Tacos