Quick Chicken Tinga Tacos with Avocado Crema
Shredded chicken simmered in a smoky chipotle tomato sauce, served on warm corn tortillas with a cooling avocado crema. This mexican-inspired tacos & burritos ready in about 40 minutes pairs olive oil, small, diced yellow onion, minced garlic cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Chicken Tinga Tacos with Avocado Crema take to make?
Total time is about 40 minutes (10 min prep + 30 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 Quick Chicken Tinga Tacos with Avocado Crema?
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 olive oil from drying out.
Can I substitute ingredients in Quick Chicken Tinga Tacos with Avocado Crema?
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 Quick Chicken Tinga Tacos with Avocado Crema 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 Quick Chicken Tinga Tacos with Avocado Crema?
Mexican tacos & burritos 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.
