Crispy Chicken Tinga Tacos Recipe with Pickled Onions

Bold, smoky, and layered with flavor, crispy chicken tinga tacos bring serious satisfaction to the table.

Shredded chicken is simmered in a smoky tomato-chipotle sauce, then crisped up in a skillet for a texture that hits different.

Quick-pickled onions cut through the richness, adding tang and brightness to every bite. Serve with warm corn tortillas, avocado slices, or crumbled queso fresco for an easy dinner or crowd-pleasing party platter.

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Crispy Chicken Tinga Tacos with Pickled Onions

Bold, smoky, and layered with flavor, these crispy chicken tinga tacos bring serious satisfaction to the table. Shredded chicken is simmered in a smoky tomato-chipotle sauce, then crisped in a skillet for that irresistible texture.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Calories 420 kcal

Equipment

• Large skillet or frying pan
• Medium saucepan
• Mixing bowls
• Cutting board and knife
• Tongs or spatula
• Measuring cups and spoons
• Citrus juicer optional, for lime

Ingredients

  

For the Chicken Tinga:

• 2 tbsp vegetable oil
• 1 pound chicken thighs or breasts boneless, skinless
• 1/2  tsp salt
• 1/4  tsp black pepper
• 1 small  white onion sliced
• 2 garlic cloves minced
• 2 chipotle peppers in adobo sauce
• 1 tbsp adobo sauce
• 14.5 oz can crushed tomatoes
• 1/2  tsp ground cumin
• 1/2  tsp dried oregano
• 1/4  cup  chicken broth or water

For the Pickled Onions:

• 1 small red onion thinly sliced
• 1/2 cup  white vinegar
• 1/2 cup  water
• 1 tbsp sugar
• 1 tsp salt

Serving:

• 8 small corn tortillas
• 4 avocado sliced
• 1/4 cup  crumbled queso fresco optional
• Fresh cilantro chopped
• Lime wedges

Instructions

 

• Make the Pickled Onions:

  Combine vinegar, water, sugar, and salt in a bowl. Stir until sugar and salt dissolve. Add red onions and let sit for at least 30 minutes, or chill for up to a week.

  Cook the Chicken:

  Heat 1 tablespoon oil in a skillet over medium heat. Season chicken with salt and pepper. Sear for 3-4 minutes per side until golden and cooked through. Remove and shred using two forks
  
• Make the Tinga Sauce:

  In the same pan, add another tablespoon of oil. Sauté sliced white onion for 2-3 minutes until soft. Add garlic, chipotle peppers, adobo sauce, crushed tomatoes, cumin, oregano, and chicken broth. Simmer for 5 minutes.

  Blend the Sauce (Optional):

  For a smoother texture, blend the sauce until smooth. Otherwise, leave it chunky for added texture.
  
• Combine Chicken and Sauce:

  Return shredded chicken to the pan with sauce. Stir and simmer on low for 5-7 minutes until everything is coated and flavorful.

  Crisp the Chicken:

  Increase heat to medium-high. Let the chicken cook undisturbed for 2-3 minutes to create crispy edges, then toss and crisp again.
  
• Warm the Tortillas:

  Heat tortillas in a dry skillet or wrap in foil and warm in a 350°F oven for 5 minutes.

  Assemble the Tacos:

  Fill each tortilla with crispy chicken, pickled onions, avocado slices, queso fresco, and chopped cilantro. Serve with lime wedges.
  

Video

Notes

Cooking Tips:

• For more crunch, press the shredded chicken down while crisping to create caramelized bits.
• Want it spicier? Add an extra chipotle or a splash of hot sauce.
• Use pre-cooked rotisserie chicken to save time-just shred and add to the sauce.
• Don’t skip the pickled onions—they brighten the whole dish.

Nutrient	Amount per Serving
Calories	420
Carbohydrates	28g
Protein	29g
Fat	21g
Serving Size	~200g
Saturated Fat	4g
Polyunsaturated Fat	3g
Monounsaturated Fat	9g
Trans Fat	0g
Cholesterol	80mg
Sodium	680mg
Potassium	620mg
Fiber	4g
Sugar	5g
Vitamin A	750 IU
Vitamin C	10mg
Calcium	80mg
Iron	2.5mg

 

Keyword easy recipe, Mexican Cuisine, Quick

Can You Customize it?

Switching up the protein is one of the easiest ways to adapt this recipe. Instead of chicken, try using shredded pork shoulder or leftover rotisserie turkey for a slightly richer flavor.

For a vegetarian twist, substitute the meat with jackfruit or sautéed mushrooms. Jackfruit mimics shredded meat beautifully and soaks up that smoky tinga sauce like a champ. For added texture, pan-fry the jackfruit or mushrooms until they’re golden and slightly crispy.

Want to mix up the toppings? Swap pickled red onions with a quick cabbage slaw tossed in lime juice and salt. Queso fresco can be replaced with crumbled feta or even shredded cheddar. If you’re looking for a low-carb option, serve the tinga filling over lettuce cups or in roasted bell peppers instead of corn tortillas.

For the sauce, if chipotle peppers aren’t available, a mix of smoked paprika and a touch of cayenne can bring a similar smoky heat without overwhelming the dish.

Summary

Crispy chicken tinga tacos bring together bold, smoky flavor and satisfying texture in every bite, topped with tangy pickled onions that brighten the whole dish. Easy to customize and perfect for weeknight dinners or weekend gatherings, they hit that sweet spot between comfort food and punchy street-style tacos.

Try them once, and they might just land a regular spot on your taco night lineup. Don’t forget to pile on your favorite toppings and make it your own—because tacos this good deserve a personal touch.

Kelly Barlow

Hi there, my name is Kelly Barlow and kellytoeat.com is my blog. Here, I write about various recipes I want to reccommend to readers.

I try to find the best possible recipes that can attract the attention of readers, and at the same time, I strive to write it in the most engaging manner possible.

When I was younger, I wanted to become a chef. Sadly, it wasn’t meant to be, but at the very least, I write about it.