Spicy Chicken Tinga Tacos Recipe

Imagine sinking your teeth into a warm tortilla filled with tender, shredded chicken enveloped in a smoky, spicy sauce. That’s what these Chicken Tinga Tacos are all about! This chicken recipe is a must-try for anyone who loves vibrant flavors and satisfying meals. Perfect for taco night or a casual gathering, they’re sure to impress your family and friends.

The beauty of Chicken Tinga Tacos lies in their simplicity. With just a handful of ingredients, you can create a dish that bursts with flavor and warms the soul. Whether you’re cooking for a crowd or just yourself, this recipe is incredibly versatile and can be adjusted to suit your taste.

Deliciously Spicy Chicken Tinga Tacos

These Chicken Tinga Tacos feature succulent shredded chicken cooked in a rich, smoky chipotle sauce that adds an irresistible heat. The combination of tomatoes, onions, and spices creates a deep flavor profile that will leave you craving more. Serve these tacos with your favorite toppings for a delightful meal.

Ingredients

2 pounds boneless, skinless chicken breasts
1 medium onion, sliced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
2-3 chipotle peppers in adobo sauce (adjust to taste)
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt and pepper to taste
Corn or flour tortillas
Chopped cilantro, diced avocado, and lime wedges for serving

Instructions

Cook the Chicken: In a large pot, add the chicken breasts and cover with water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the chicken is cooked through.
Sauté Aromatics: In a separate skillet, heat a splash of oil over medium heat. Add the sliced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Make the Sauce: Add the diced tomatoes (with juice), chipotle peppers, oregano, cumin, salt, and pepper to the skillet. Let it simmer for about 10 minutes to combine the flavors.
Shred the Chicken: Once the chicken is cooked, remove it from the pot and shred it using two forks. Add the shredded chicken to the skillet with the sauce, stirring to coat the chicken evenly.
Warm the Tortillas: In a separate pan, warm the tortillas over medium heat until they are pliable.
Assemble the Tacos: Fill each tortilla with the Chicken Tinga mixture and top with chopped cilantro, diced avocado, and a squeeze of lime juice.