Chicken Tinga Tacos
When I want to change up the usual taco night, I make Chicken Tinga Tacos. The spicy, smoky sauce made with chipotles in adobo and Rotel is a shortcut to a delicious dinner the entire family will love, especially when they spoon that tender chicken in corn tortillas with classic toppings like cotija cheese, red onion, cilantro, and lime. The best part is that they are ready in just 30 minutes!
Table of Contents
Delicious Details
- Cuisine Inspiration: Mexican
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Chicken tinga, made with chicken in a smoky, lightly spicy red sauce, is one of my favorite Mexican entrees, and chicken tinga tacos are one of my favorite ways to enjoy it. Though the chicken tastes like it’s been slow-cooked for hours, like the beef in my barbacoa recipe, these chicken tinga tacos are actually a 30- minute meal. And since the flavor primarily comes from the sauce made from Rotel and chipotles in adobo, leftover chicken and rotisserie chicken can be used too. So easy!
What Are Chicken Tinga Tacos?
Chicken tinga tacos are tacos with shredded chicken and a smoky chipotle tomato sauce. You can add
your favorite toppings to the tacos. We love serving them with Cotija cheese, red onion, cilantro, and lime juice.
They do have a little bit of heat from the chipotles in the adobo sauce. You can omit them if you don’t want that spice.
Why These Chicken Tinga Tacos Are So Good
- Mild heat. These tacos aren’t spicy necessarily, but they do have a little kick to them, thanks to the chipotles in adobo and some of the spices added. I think they’re more flavorful and warm than spicy, but I appreciate that mild heat. The cotija cheese and lime juice on top help to balance it out, too.
- Easy weeknight dinner. It takes about 30 minutes to make these chicken tinga tacos from scratch. If you start with rotisserie chicken or leftover cooked chicken, that time can be reduced a bit. Yet it tastes like the chicken has been slow-cooking for hours.
- Endless topping possibilities. Cotija cheese, red onion, cilantro, and lime juice are the typical toppings for chicken tinga tacos, but there’s no reason you can’t get creative. I like to set out a bunch of different topping options and let everyone customize their tacos as desired.
Key Ingredients
Below is a list of the ingredients you’ll need to gather to make this chicken tinga tacos recipe. I’ve included some notes and into mation you may find helpful, so keep reading for all of my tips. Scroll all the way down for the full recipe card with amounts and detailed instructions.
- Avocado oil – I prefer avocado oil for cooking because it has a high smoke point, but you can use olive oil instead.
- Chicken tenderloins – I like to use chicken tenderloins, but you can use any type of chicken you like. If you want to make your life easier, you can use 2 ½ to 3 cups of leftover cooked chicken or a rotisserie chicken.
- Rotel – You can use any type of canned diced tomatoes. If you don’t like a lot of spice, make sure you choose a mild can of tomatoes.
- Chipotles in adobo sauce – They have a bit of heat with a smoky flavor. You can always omit this if you don’t want the spice. Be sure you use a brand that is gluten free, if needed, such as La Costena (at the time of writing – always check for updates!)
- Chicken broth – If you don’t have broth on hand, you can use water.
- Corn tortillas – While corn tortillas are the traditional tortilla used in these tacos, you can also use flour tortillas or even crispy tortilla shells. Be sure to check out my homemade gluten free flour tortillas and corn tortillas.
- Toppings – Cotija cheese, red onion, cilantro, and lime are used as toppings for the tacos. You can also add guacamole, pico de gallo, etc.
How To Make Chicken Tinga Tacos
It’s so easy to make these tacos from scratch in just 30 minutes or so. The full printable instructions can be found in the recipe card below.
- Prep. Slice the onion for the chicken and dice any toppings.
- Cook the chicken. Heat the oil over medium. Cook the chicken, onion, salt, and pepper for about 7 minutes, flipping the chicken once. Add the garlic and cook for another minute.
- Shred the chicken. Transfer the chicken to a plate. Shred with two forks.
- Simmer the sauce ingredients. Simmer the Rotel, chipotles in adobo, broth, and seasonings in the pan for about 5 minutes.
- Puree the sauce. Transfer to a blender and blend until smooth.
- Combine. Return the chicken and sauce to the skillet. Stir together and cook over low heat for 5 minutes, until the chicken is heated through. Season with salt and pepper as needed.
- Heat the tortillas. Heat the tortilla shells for 30 seconds to 1 minute until just warm.
- Assemble. Add ¼ cup of chicken to each tortilla. Top with cotija cheese, red onion, cilantro, and lime juice.
Recipe Tips & Variations
- Adjust the heat level. As written, these chicken tinga tacos have just a bit of heat and mostly warm flavor. For an even milder flavor, you can omit the chipotles in adobo. For more heat, use medium or hot Rotel.
- Use rotisserie chicken. To make these tacos even easier, you can use rotisserie chicken or any other leftover shredded chicken. You’ll still want to cook it with the onion for flavor but it can be a bit faster.
- Taste test. I always like to give the chicken a taste after I combine it with the sauce. Sometimes it needs just a pinch more salt.
- Warm the tortillas. Warming the tortillas, especially corn tortillas, in the microwave or oven makes them more pliable and less likely to crack when you fold them.
- Add more toppings. Feel free to add more toppings beyond those listed in the recipe card. Jalapenos, black beans, corn, and fresh tomatoes all make great additions.
- Make tostadas. You can also pile the chicken and fixings on top of tostada shells to make chicken tinga tostadas.
Make Ahead & Storage
- Make ahead. To save on time, you can cook the chicken up to two days before serving.
- Fridge: Store leftover chicken tinga in the fridge for up to 4 days. Be sure to keep all toppings separate.
- Reheat: Reheat the chicken in the microwave or on the stovetop.
- Freezer: Once cooled, place the chicken in an airtight container. Freeze for 2-3 minutes.
Make It A Meal
When I serve these chicken tinga tacos, I like to keep the Mexican theme in my sides too.
- Rice: Mexican rice is one of my go-to sides for pretty much any Mexican entree, including chicken tinga. Cilantro lime rice is also a good option.
- Beans: Instant Pot pinto beans are a quick, easy way to add extra protein and make these tacos a more filling meal.
- Mexican street corn: Whether you make classic elotes with corn on the cob or my super easy Mexican street corn salad, street corn makes a flavorful pairing to these tacos.
- Chips & dip: Or keep things simple and start the meal with some chips and dip. My easy guacamole takes just a few minutes to prep, and this pico de gallo is super yummy too. Both pair well with my air fryer tortilla chips.
More Mexican-Inspired Recipes
Chicken Tinga Tacos
The spicy, smoky sauce makes these Chicken Tinga Tacos a delicious way to change up taco night. Spoon the chicken into corn tortillas with classic toppings and they are ready in just 30 minutes!
Servings: 10 tacos
Ingredients
- 2 Tablespoons avocado oil
- 1 pound chicken tenderloins
- ½ cup sliced yellow onion
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 garlic cloves , minced
- 10 ounces mild Rotel
- 2 chipotles in adobo sauce , chopped
- ½ cup chicken broth
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 10-12 corn tortillas
- ¼ cup crumbled Cotija cheese
- 2 Tablespoons chopped red onion
- 2 Tablespoons minced fresh cilantro
- juice from 1 lime
Instructions
- Add 2 Tablespoons avocado oil to a medium skillet over medium heat. Once heated, add 1 pound chicken tenderloins, ½ cup sliced yellow onion, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook for about 7 minutes, flipping the chicken once, or until the juices run clear.
- Add 3 garlic cloves and cook for 1 more minute until the garlic is fragrant.
- Transfer the chicken to a plate. Using two forks, shred the chicken and set aside.
- To the skillet, add 10 ounces mild Rotel, 2 chipotles in adobo sauce, ½ cup chicken broth, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon ground cumin. Bring to a simmer and cook for 5 minutes.
- Place the tomato mixture into a blender and blend until smooth.
- Transfer the sauce and shredded chicken back to the skillet and stir together over low heat for 5 minutes, or until the chicken is heated through. Season with more salt and pepper, if needed. Heat 10-12 corn tortillas wrapped in damp paper towels for 30 seconds to 1 minute in the microwave or oven until just warm (or according to package directions), as this will prevent them from falling apart and breaking.
- Assemble the tacos with the ¼ cup of chicken mixture in each, then divide ¼ cup crumbled Cotija cheese, 2 Tablespoons chopped red onion, 2 Tablespoons minced fresh cilantro, and the juice from 1 lime between the tacos.
Nutrition Facts
Chicken Tinga Tacos
Amount Per Serving (1 taco)
Calories 157
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 33mg11%
Sodium 213mg9%
Potassium 296mg8%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 2g2%
Protein 12g24%
Vitamin A 71IU1%
Vitamin C 4mg5%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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