These shredded chicken Tinga tacos are on repeat! If you love spicy dishes, then you’ll love this recipe for chicken tinga tacos. This traditional Mexican dish is packed with flavor and is easy to make.
Chicken breast, sweet onions, garlic cloves, chipotle pepper. roma tomatoes, fire-roasted tomatoes, dried paprika, oregano, cumin, water, flour tortillas, queso fresco
Preheat your oven to 350°F. Prep your chicken by baking it in the oven for 20 minutes or until fully cooked. Once done, shred the chicken and set it aside.
In a blender, mix your onions, garlic, chipotle peppers, diced fresh tomatoes, dried paprika, dried oregano (fresh works too, here), ground cumin, water, can of fire roasted tomatoes, and salt and pepper to taste. Mix well until everything is well blended.
In a large skillet, heat up some neutral oil over medium heat. Once hot, add the chicken to the skillet and cook until warmed through, stirring occasionally.
Add the blended tomato mixture to the skillet and stir everything together. Let it simmer for 10-15 minutes, or until the chicken is fully coated in the sauce and the sauce has thickened.
While the chicken and sauce are cooking, prepare your toppings. Heat up your flour tortillas by charring them on your stovetop fire or in a dry skillet. Crumble your queso fresco and chop up your cilantro. Cut up some lime wedges for serving.
Add some of the chicken tinga to each tortilla and top with queso fresco and cilantro. Squeeze some fresh lime juice to finish.