Slow-Cooked Chicken Tinga Tacos with Avocado Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Shredded chicken simmered in smoky chipotle tomato sauce, served in warm corn tortillas with fresh avocado salsa. This mexican (gluten-free) ready in about 65 minutes pairs chicken thighs, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.3 (8 ratings) Prep: 20 min Cook: 45 min Serves 4 Mexican cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 large onion (finely diced) and cook for 5 minutes until softened and translucent. Add 3 garlic cloves (minced) and cook for 1 minute until fragrant.
  2. Step 2: Stir in 2 minced chipotle peppers in adobo sauce, 1 cup tomato sauce, 1/2 cup chicken broth, 1 tsp cumin, and 1/2 tsp dried oregano. Bring to a simmer, then add 1.5 lbs chicken thighs. Cover and simmer for 30 minutes until chicken is tender.
  3. Step 3: Shred chicken with two forks, return to sauce, and simmer for 10 minutes. Stir in 1/2 cup cilantro.
  4. Step 4: Warm 8 corn tortillas in a dry skillet for 1 minute per side. Mix 1 diced avocado, 1/2 cup red onion (finely diced), 2 tbsp lime juice, and 1/4 cup cilantro (chopped) for salsa.
  5. Step 5: Top each tortilla with 1/2 cup chicken tinga and 1/4 cup avocado salsa.

Frequently asked questions

How long does Slow-Cooked Chicken Tinga Tacos with Avocado Salsa take to make?

Total time is about 65 minutes (20 min prep + 45 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 Slow-Cooked Chicken Tinga Tacos with Avocado Salsa?

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 chicken thighs from drying out.

Can I substitute ingredients in Slow-Cooked Chicken Tinga Tacos with Avocado Salsa?

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 Slow-Cooked Chicken Tinga Tacos with Avocado Salsa 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.

Is Slow-Cooked Chicken Tinga Tacos with Avocado Salsa gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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