Best Chicken Tinga Tacos with Avocado

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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.

Prep: 20 min Cook: 25 min Serves 4 Mexican cuisine 650 cal/serving

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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

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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.