Quick Chicken Tinga Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Shredded chicken simmered in a smoky chipotle tomato sauce, served on warm corn tortillas with a cooling avocado crema. This Mexican-inspired taco and burrito recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 2 large (about 1 lb) boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 small, diced yellow onion
• 2, minced garlic cloves
• 2 peppers, chopped chipotle peppers in adobo sauce
• 14 oz can diced tomatoes
• 1/2 cup chicken broth
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 small diced yellow onion and sauté for 4 minutes until soft. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Stir in 2 chopped chipotle peppers in adobo, 1 tsp ground cumin, and 1/2 tsp dried oregano. Cook 1 minute to release flavors.
3. Step 3: Add 14 oz canned diced tomatoes with juice, 1/2 cup chicken broth, and 2 large boneless skinless chicken breasts. Season with 1 tsp salt and 1/2 tsp black pepper. Cover and simmer for 20 minutes until chicken is cooked through.
4. Step 4: Remove chicken breasts from the skillet and shred with two forks. Return shredded chicken to skillet and simmer uncovered for 5 minutes until sauce thickens slightly.
5. Step 5: Meanwhile, blend 1 ripe avocado, 1/4 cup sour cream, 1 tbsp lime juice, and 2 tbsp chopped fresh cilantro in a blender until smooth to make avocado crema.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side. Fill each tortilla with chicken tinga and a dollop of avocado crema before serving.