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Chicken Tinga Tacos Recipe: Easy Smoky Chipotle Street Style Dinner

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Juicy shredded chicken simmered in a smoky chipotle-tomato sauce, tucked into warm corn tortillas and topped with fresh, crunchy toppings. This easy street-style taco recipe delivers bold, authentic flavor in under 45 minutes—perfect for weeknights or gatherings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon neutral oil (canola, vegetable, or avocado oil)
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 (14-ounce) can diced tomatoes, fire-roasted preferred
  • 2–3 chipotle peppers in adobo sauce, chopped
  • 1 tablespoon adobo sauce (from chipotle can)
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/4 cup chicken broth or water
  • Juice of 1 lime
  • 12 small corn tortillas
  • 1/2 cup sour cream or Mexican crema (optional)
  • 1/2 cup crumbled Cotija cheese or queso fresco
  • 1 cup shredded lettuce or cabbage
  • 1/2 cup diced red onion
  • 1/2 cup chopped fresh cilantro
  • Extra lime wedges for serving

Instructions

  1. Place chicken breasts or thighs in a pot and cover with water. Bring to a boil, reduce heat, and simmer for 15-18 minutes until cooked through. Remove, let cool slightly, then shred with two forks or a hand mixer.
  2. While chicken cooks, heat oil in a large skillet over medium heat. Add sliced onions and cook for 5 minutes until softened and golden. Stir in minced garlic and cook for another minute.
  3. Pour sautéed onions and garlic into a blender. Add diced tomatoes, chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper. Blend until smooth (about 30 seconds), or pulse for a chunkier texture.
  4. Return blended sauce to the skillet and add chicken broth or water. Bring to a gentle simmer over medium-low heat, then stir in shredded chicken. Cook for 10 minutes, stirring occasionally, until chicken absorbs sauce and thickens. Squeeze in lime juice and adjust seasoning.
  5. Heat tortillas on a dry skillet for 30 seconds per side until soft and slightly charred. Keep warm in a towel.
  6. Spoon chicken tinga onto each tortilla. Top with lettuce or cabbage, diced red onion, Cotija cheese, cilantro, and a drizzle of crema or sour cream. Add a squeeze of lime.
  7. Arrange tacos on a platter, garnish with extra cilantro and lime wedges, and serve hot.

Notes

For milder tacos, use fewer chipotle peppers and skip adobo sauce. Rotisserie chicken can be used for a shortcut. Prep toppings while chicken simmers for efficiency. If sauce is too thick, add more broth; if too spicy, add extra tomato or sour cream. For dairy-free, omit cheese and crema. Corn tortillas make this recipe gluten-free.

Nutrition

Keywords: chicken tinga, tacos, chipotle, street style, Mexican, easy dinner, weeknight, gluten-free, spicy, comfort food

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