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Chicken Tinga Tacos

[heart_this] · Jun 18, 2020 · 2 Comments

Chicken Tinga Tacos

Quick, easy and tasty skillet chicken tinga tacos!

Pork tinga is a Mexican style meat stew, typically made with pork, along with chorizo sausage, that’s simmered in a tomato, chili, onion and garlic sauce and it’s one of my favourites! Normally this dish takes a bit of time to simmer the pork and this a quick and easy take on it that uses chicken, without all of the simmer time! The sauce for this chicken version is the same as my pork recipe with onions, garlic, tomatoes, chipotle chilies in adobo sauce, oregano, marjoram, and thyme along with a splash of cider vinegar. The chicken is added to the sauce after a few minutes of simmering and everything is done in less than 30 minutes! I tend to use shredded rotisserie chicken or shredded poached chicken, both of which are quick and easy! You can serve this chicken tinga as a stew, or use it in tacos, quesadillas, enchiladas, etc.! I like to keep things simple and these tacos have sliced avocado, diced onions, fresh cilantro and crumble queso fresco.

Chicken Tinga Tacos

Chicken Tinga Tacos

Chicken Tinga Tacos
Chicken Tinga Tacos

Chicken Tinga Tacos

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Quick, easy and tasty skillet chicken tinga tacos!

ingredients
    For the chicken tinga:
  • 1 tablespoon oil
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 chipotle chiles in adobo (or to taste), chopped
  • 1/2 teaspoon oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • salt and pepper to taste
  • 1 tablespoon cider vinegar
  • 1 pound cooked chicken, shredded, sliced or diced
  • For the tacos:
  • 12 small tortillas, warmed
  • 1 avocado, sliced
  • 1/4 cup onions, diced
  • 2 tablespoons queso fresco, crumbled (optional)
  • 2 tablespoons cilantro, chopped
directions
    For the chicken tinga:
  1. Heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  2. Add the garlic and cook until fragrant, about a minute.
  3. Add the tomatoes, chipotle chiles in adobo, oregano, marjoram, and thyme, bring to a boil, reduce the heat and simmer for 5 minutes.
  4. Add the vinegar and season with salt and pepper to taste.
  5. Mix in the cooked chicken.
  6. For the tacos:
  7. Assemble the tacos and enjoy!
Option: Use your favourite taco toppings/fillings!
Nutrition Facts: Calories 430, Fat 21g (Saturated 4g, Trans 0), Cholesterol 87mg, Sodium 771mg, Carbs 50g (Fiber 11g, Sugars 8g), Protein 36g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Tinga de Puerco (Pork Tinga)
Pork Tinga Tacos
Pork Tinga Quesadillas
Tacos al Pastor
Cochinita Pibil (Puerco Pibil)
Cochinita Pibil Tacos
Chorizo and Potato Tacos with Avocado Salsa Verde
Carnitas Tacos
Mexican Shredded Beef
Carne Guisada Tacos
Korean Spicy BBQ Chicken Tacos
Chicken and Avocado Tacos
Spicy Peanut Chicken Tacos
Chicken Mole Tacos
Slow Cooker Chicken Carnitas Tacos

30 Minute Meals, Avocado, Chicken, Food, Gluten-free, Main Course, Mexican, One-Pan, Recipe, Stew, Taco

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Reader Interactions

Comments

  1. Cheryl Harrison says

    June 18, 2020 at 4:36 pm

    OMGosh! As usual, this looks delicious. I love your recipes!

    Reply
  2. Triz Tan Barreno says

    July 15, 2020 at 5:09 am

    This one looks very delicious! Keep sharing recipes like this! God bless.

    Reply

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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