Description
These Chicken Tinga Tacos bring smoky, tangy flavors to a simple weeknight meal with tender shredded chicken and chipotle sauce, served on warm corn tortillas.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat a bit of oil in a large skillet over medium heat. Chop the onion and garlic. Measure the chipotle pepper and adobo sauce for quick addition.
- Add the chopped onion to the skillet and sauté until soft and translucent, about 4–5 minutes. Add the minced garlic and cook for another minute.
- Stir in the shredded chicken, chopped chipotle pepper, adobo sauce, cumin, oregano, salt, and pepper. Cook until heated through, about 4–6 minutes.
- Warm the corn tortillas in a dry pan for 30–60 seconds per side. Assemble tacos with the chicken mixture on warm tortillas and garnish with cilantro.
Notes
Serve immediately with lime wedges and your choice of toppings like cilantro, radishes, or crema.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 60mg