Go Back
+ servings
Top down view of three chicken Tinga tacos on a teal plate. The tacos are topped with cilantro, avocado, a drizzle of crema, with a side of lime. There is an avocado cut in half on the table as well as charred corn tortillas, a plate of purple cabbage slaw, a bowl of chopped cilantro, and a sheet pan with chicken Tinga. All are sitting on a teal surface.
Print Recipe
3.90 — Votes 20 votes

Easy Chicken Tinga Tacos Recipe

This will be a contender for your weekly taco night, trust me. Huge flavor, incredibly filling, healthy, family friend, and easy …I can’t say enough great things about these chicken tinga tacos!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4 Servings
Author: Cassy Joy Garcia

Ingredients

For the Chicken Tinga

  • 1½-2 pounds chicken tenders
  • 3 chipotle chiles in adobo finely chopped
  • ½ cup tomato paste
  • cup fresh lime juice
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 6 tablespoons water

For the Cilantro Lime Crema

  • ½ cup cilantro
  • ¼ cup sour cream
  • 2 tablespoons fresh lime juice

For Serving

  • Corn tortillas
  • Cilantro roughly chopped
  • Avocado sliced

Instructions

  • Preheat the oven to 375°F.
  • Add the finely chopped chipotles, tomato paste, lime juice, oregano, cumin, salt, pepper, and water to a bowl, and whisk together to combine.
  • Add the chicken to the bowl with the tinga mixture and toss to fully coat.
  • Spread the chicken tenders out evenly on a rimmed baking sheet and bake for 20 minutes.
  • Combine the ingredients for the cilantro lime crema in a blender, and blend until smooth and there are no green specks.
  • Once the chicken is out of the oven, use two forks to shred it.
  • Fill the tortillas with the shredded chicken tinga, then top with the cilantro, avocado, and crema.
  • Serve and enjoy!

Notes

Store any leftover shredded chicken tinga in an airtight container (separately from the rest of the ingredients to keep the tortillas from getting soggy!) in the refrigerator. Stored this way, it’ll last for up to 5 days. To reheat, either pop the chicken tinga in a pan on the stovetop or in the microwave until warmed through.

Nutrition

Calories: 269kcal | Carbohydrates: 12g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 1046mg | Potassium: 1047mg | Fiber: 3g | Sugar: 6g | Vitamin A: 814IU | Vitamin C: 18mg | Calcium: 63mg | Iron: 3mg