This post was last updated on May 21, 2020 by India
Chicken Tinga tacos are made of stewed chicken cooked low and slow in a chile tomato sauce. Make the chicken in the slow cooker or instant pot and top with your favorite toppings for an easy, yet delicious dinner!
About Chicken Tinga Tacos
A few weeks ago I shared my recipe for Slow Cooker Chicken Tinga, which has quickly become one of my go-to recipes. It’s a great recipe and so versatile. One of my favorite ways things to make with a batch of Chicken Tinga are these Chicken Tinga Tacos. They’re fabulous and I can’t think of a single person who wouldn’t enjoy them. They’re full of flavor and have a slightly spicy bite.
These tacos are also great for having friends over and are actually one of the best things to serve when hosting because they’re so hands off! Just prepare the Chicken Tinga in your slow cooker or Instant Pot, set up a smorgasbord of toppings and everyone can customize their tacos how they want! A pitcher of margaritas, some queso, and guacamole would be the perfect compliment!
Ingredients in Chicken Tinga Tacos
These tacos are so easy to make! You only need a handful of ingredients and can completely customize the toppings. These are my favorites:
- Chicken. When cooked in the instant pot or slow cooker, the chicken should be so tender and literally just fall apart. I prefer to use boneless skinless chicken breasts, but you can also use boneless skinless chicken thighs!
- Tomato Puree. The base of the sauce is tomato puree. Feel free to use a can of fire roasted diced tomatoes if you can’t find tomato puree.
- Chipotle Peppers in Adobo Sauce. For heat and smoky flavor! Use 1 chipotle pepper to make it mild, 2 to make it spicy, and 3 to make it mouth burning hot! We will also use some of the sauce from the jar as well. Reserve the leftover peppers for another recipe!
- Onion. A traditional ingredient in Chicken Tinga.
- Garlic. For flavor.
- Spices. Cumin and smoked paprika give it some smoky flavor while the dried oregano makes it a little earthy.
- Olive Oil. I love using Olive Oil in sauces to provide a little extra flavor and ensure the chicken isn’t dry.
- White Wine Vinegar. To cut through the smoky flavors and add some acidity.
- Cornstarch. To help the sauce cling to the chicken. Don’t skip this as it makes a huge difference!
- Tortillas. I prefer corn tortillas since they’re naturally gluten free. If you’re grain free, Siete makes some great cassava tortillas or you can use butter lettuce instead!
- Cilantro. You can omit cilantro, but I can’t resist adding a sprinkle of fresh cilantro on top of these tacos.
- Red Onions. Crunchy red onions give a nice bite and textural contract to the tacos. Not a fan of raw onion? Try some Quick Pickled Red Onions instead!
- Goat Cheese. Creamy goat cheese compliments the smoky flavors so well. Cotija is a more traditional option and I also love sharp cheddar as well.
- Lime. To brighten the flavors and add some acidity.
- Additional Toppings. Avocado, shredded cabbage, sliced radishes, and jalapeños would all compliment the Chicken Tinga so well!
How to Make Chicken Tinga Tacos
This recipe is so easy! All you need is a slow cooker and blender. No blender? You can make the sauce in a food processor as well! Here’s how you make Slow Cooker Chicken Tinga:
- Make the sauce. Simply roughly chop the onion and throw all of the ingredients except for the chicken and bay leaves and blend until smooth!
- Cook until tender. Transfer the sauce to a slow cooker or Instant Pot. Add the chicken and bay leaves and cook until tender and the chicken is cooked through. In general, in a slow cooker this will be 6 – 8 hours on low or 6 – 8 hours on high. In an Instant Pot it should be 10 minutes on high pressure.
- Shred. Remove the chicken to a large bowl and shred with two forks. It should just fall apart! Once shredded, add it back to the sauce and toss to coat the chicken.
- Warm the tortillas. You can warm a stack of tortillas in the microwave by covering with a damp paper towel and microwaving for about 30 seconds until warm. My favorite way? I prefer to warm corn tortillas directly over the open flame on my gas stove while using stainless steel tongs to flip them. On an electric stove I prefer to warm them in a dry cast iron skillet. Once warmed through, wrap the tortillas in a clean kitchen towel so they stay nice and toasty!
- Assemble and serve. Pile the Chicken Tinga into the tortillas, add a squeeze of lime, and sprinkle with cilantro, red onion, cheese, and any additional toppings!
What to Serve with Chicken Tinga Tacos
I can’t resist not making some Guacamole or Sautéed Kale with Chili and Lime whenever I make these Chicken Tinga Tacos. And it goes without saying but a margarita is a must!
Other Chicken Recipes You’ll Love
If you like these Chicken Tinga Tacos, I think you’ll love these other chicken dinner recipes:
- Gluten Free Chicken Tikka Masala Meatballs
- Vietnamese Noodles with Spicy Peanut Chicken
- Peanut Chicken Lettuce Wraps
Chicken Tinga Tacos
Chicken Tinga Tacos are made of stewed chicken cooked low and slow in a chile tomato sauce. Make the chicken in the slow cooker or instant pot and top with your favorite toppings for an easy, yet delicious dinner!
Ingredients
Chicken Tinga
- 1 10.75 ounce can tomato puree
- 1/2 cup water
- 2 teaspoons cornstarch
- 2 chipotle peppers in adobo sauce reserve the leftover chipotle peppers for another use
- 1 tablespoon adobo sauce from the chipotle peppers
- 2 tablespoons white wine vinegar
- 1 white onion quartered
- 5 garlic cloves peeled and smashed
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 2 teaspoons coriander
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2.5 pounds boneless skinless chicken breasts or thighs
- 2 bay leaves
Toppings
- 8 corn tortillas
- 1/2 cup crumbled goat cheese
- 2 limes quartered
- 1/2 cup cilantro chopped
- 1 red onion diced
Instructions
Make the Chicken Tinga (Slow Cooker)
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All all ingredients from the Chicken Tinga category except chicken and bay leaves to a blender and blend on high until smooth. Add sauce to slow cooker with chicken and bay leaves. Stir to coat chicken.
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Cook on high for 4 – 6 hours or low for 6 – 8 hours.
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Remove chicken to a large bowl and shred with two forks. Once shredded, return to sauce and toss to coat chicken.
Make the Chicken Tinga (Instant Pot)
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All all ingredients from the Chicken Tinga category except chicken and bay leaves to a blender and blend on high until smooth. Add sauce to Instant Pot with chicken and bay leaves. Stir to coat chicken.
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Cook on high pressure for 10 minutes until chicken is cooked through. Quick release pressure when Instant Pot is done cooking.
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Remove chicken to a large bowl and shred with two forks. Once shredded, return to sauce and toss to coat chicken.
Assemble the Tacos and Serve
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Warm the tortillas either in the microwave by covering a stack with a damp paper towel and warming up for about 30 seconds until warm. Alternatively, you can warm them in a skillet on the stove.
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Stuff each tortilla with a helping of the Chicken Tinga. Squeeze lime over the tacos and sprinkle red onion, goat cheese, and cilantro over the tacos. Add any additional toppings if desired.
Recipe Notes
Store it in the Fridge
Store the toppings and tortillas separate from the Chicken Tinga in the fridge for up to 5 days.
Store it in the Freezer
The Chicken Tinga will keep in the freezer for up to 3 months.
Make it Whole30
For the Chicken Tinga, omit the cornstarch and use compliant chipotle paste instead of canned chipotle peppers in adobo sauce or adobo sauce. Use butter lettuce leaves instead of tortillas and only compliant toppings.
Make it Gluten Free
Recipe is gluten free as written.
Did you Make these Chicken Tinga Tacos?
If you’ve tried this recipe or any other recipe on the blog, please rate this recipe and let me know how you liked it in the comments below, I love hearing from you! You can also like me on facebookand follow me on Instagram and Pinterest to see more delicious meals I’m cooking! You can also mention @indiafromindianaor tag #indiafromindiana on Instagram so I can see what you’re making in the kitchen
HELPFUL RECIPE INFORMATION
All recipes are tested and developed in my home kitchen. Unless otherwise stated, I always use extra virgin olive oil and this Himalayan pink salt in my recipes
Karly says
These look so good!! Thanks for sharing!
India says
Thanks so much, Karly!
Brian says
Well… consider yourself added to my blogroll. I have like six other blogs I read on a weekly basis, guess that number just increased to seven! Keep writing!