Chicken Tinga Tacos with Smoky Salsa
Published Date: 4/14/2026
Ingredients
- 2 tablespoons olive oil
- 1 large white onion, thinly sliced
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1/2 cup chicken broth
- 3 cups shredded cooked chicken breast
- 1/2 teaspoon kosher salt
- 12 corn tortillas
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and cook until softened and lightly caramelized, about 5 to 7 minutes.
- Stir in the minced garlic, chopped chipotle peppers, adobo sauce, dried oregano, and ground cumin. Cook for 1 to 2 minutes until highly fragrant.
- Pour in the fire-roasted diced tomatoes and chicken broth. Bring the mixture to a gentle simmer and let it cook for 5 minutes to meld the flavors.
- Carefully transfer the tomato mixture to a blender and pulse until the sauce is mostly smooth, then return it to the skillet.
- Return the smooth sauce to the skillet. Add the shredded chicken breast and salt. Stir to coat the chicken completely. Simmer over medium-low heat for 5 to 10 minutes until the sauce has thickened and the chicken is warmed through.
- Warm the corn tortillas in a dry skillet. Spoon the warm chicken tinga onto each tortilla and garnish with sliced avocado, cotija cheese, and fresh cilantro.