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. 
5 from 1 vote

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
Author Your 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.
Follow and Like


  1. Mike Walker

    5 stars
    mind blowing! well done, Brittany.

  2. 5 stars

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