I still remember the first time I made Chicken Tinga. It was a cold evening, and I wanted something warm, smoky, and comforting—but I didn’t want to spend hours in the kitchen.
I had shredded chicken sitting in my fridge, a couple of fire-roasted tomatoes, and some chipotle peppers begging to be used. That night, I stumbled into one of the most flavorful taco fillings I’d ever made.
This recipe has become a go-to for busy nights when I want something nutritious but still packed with punchy, smoky, and slightly spicy flavors.
Plus, it’s a great way to use fresh, simple ingredients that you can find at almost any grocery store in the U.S. These tacos are juicy, full of protein, and have that irresistible hint of smokiness that makes you want to keep coming back for more.
Tips for Maximum Flavor:
- Onions Matter: Caramelizing the onions a little longer can deepen the sweetness, balancing out the smoky chipotle heat.
- Adjust the Heat: If you love spicy food, add an extra chipotle pepper or a dash of cayenne.
- Tortilla Trick: Always warm your tortillas! It makes them softer and prevents them from breaking.
- Make It Ahead: The chicken tinga actually tastes even better the next day, making this a great meal-prep option.
Variations & Substitutions:
- Dairy-Free: Skip the queso fresco or replace it with a dollop of dairy-free yogurt.
- Low-Carb: Swap the tortillas for lettuce wraps or use almond flour tortillas.
- Protein Swap: Try this recipe with shredded turkey or jackfruit for a vegetarian version.
Smoky Pulled Chicken Tinga Tacos – A Flavor Explosion in Every Bite!
- Total Time: 30 minutes
- Yield: 8 tacos 1x
Ingredients
For the Chicken Tinga:
- 2 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 (15-ounce) can fire-roasted tomatoes
- 2 tablespoons tomato paste
- 2 chipotle peppers in adobo sauce, minced (adjust to taste)
- 1/2 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey (or maple syrup for a refined sugar-free option)
- 3 cups cooked, shredded chicken (rotisserie works great!)
For the Tacos:
- 8 small corn tortillas
- 1/2 cup crumbled queso fresco (or feta cheese)
- 1/2 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1/2 cup thinly sliced radishes
- 1 lime, cut into wedges
Instructions
Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook until soft and slightly caramelized, about 5 minutes. Stir in the garlic, cumin, oregano, and smoked paprika. Cook for another minute until fragrant.
Pour in the fire-roasted tomatoes, tomato paste, and minced chipotle peppers. Stir to combine and let the flavors meld for about 2 minutes.
Add the chicken broth, apple cider vinegar, and honey. Let the sauce simmer for about 10 minutes, stirring occasionally. Once it thickens slightly, use an immersion blender to blend it until mostly smooth (or leave it chunky if you prefer texture).
Add the shredded chicken to the sauce, stirring well to coat. Let it cook for another 5 minutes, allowing the chicken to soak up all that smoky, spicy goodness.
Heat a dry skillet over medium heat and warm each corn tortilla for about 30 seconds per side until they are soft and pliable.
Spoon the pulled chicken onto each tortilla. Top with crumbled queso fresco, fresh cilantro, avocado slices, and radish slices. Squeeze a bit of fresh lime over the top for that final zing!
Notes
Can be made ahead; reheats beautifully! Adjust spice level by adding/removing chipotle peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg
