Best Chicken Tinga Tacos with Avocado
Tender shredded chicken bathed in a smoky chipotle tomato sauce, served in warm corn tortillas with creamy avocado and fresh cilantro for the ultimate Mexican street food experience. This mexican-inspired mexican ready in about 45 minutes pairs boneless, skinless chicken thighs, tomato sauce, chipotle peppers in adobo sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1/2 cup tomato sauce
- 2 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce
- 1/4 cup, finely diced red onion
- 2 cloves, minced garlic
- 1 tbsp olive oil
- 1/4 cup, chopped fresh cilantro
- 1, sliced avocado
- 8 corn tortillas
- to taste salt
- to taste black pepper
- 1, cut into wedges lime
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 1.5 lbs boneless, skinless chicken thighs with salt and pepper, then add to the skillet and cook for 5-6 minutes per side until golden brown and cooked through; remove and set aside.
- Step 2: In the same skillet, add 1/4 cup finely diced red onion and 2 minced garlic cloves, and cook for 2 minutes until softened. Stir in 2 chipotle peppers in adobo sauce and 1 tbsp adobo sauce, cooking for 1 minute until fragrant.
- Step 3: Add 1/2 cup tomato sauce to the skillet, then return the cooked chicken to the skillet. Simmer for 10 minutes, stirring occasionally, until the sauce thickens and the chicken is tender. Remove from heat and stir in 1/4 cup chopped cilantro.
- Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side. Serve the chicken tinga with 1 avocado, sliced, and lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best Chicken Tinga Tacos with Avocado take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best Chicken Tinga Tacos with Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tomato sauce from drying out.
Can I substitute ingredients in Best Chicken Tinga Tacos with Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best Chicken Tinga Tacos with Avocado for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best Chicken Tinga Tacos with Avocado?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
