Chicken Tinga Tacos

Quick, easy and tasty skillet chicken tinga tacos!


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
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.
For the tacos:
  1. Assemble the tacos and enjoy!


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