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Two chicken tinga tacos with pickled onions on a ceramic plate

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
Cook Time 25 minutes
Total Time 40 minutes
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
    Glass bowl with chopped red onions soaking in pickling liquid
  • 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.
    Bowl of chicken tinga in rich tomato and chili sauce topped with fresh herbs
  • 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.
    Shredded chicken simmering in tinga sauce in a skillet
  • 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.
    Close-up of two chicken tinga tacos with pickled red onions on a wooden board

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