Slow-Cooked Chicken Tinga Tacos with Avocado Salsa

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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 drafted and published.

Shredded chicken simmered in smoky chipotle tomato sauce, served in warm corn tortillas with fresh avocado salsa. This Mexican recipe (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.

Prep: 20 min Cook: 45 min Serves 4 Mexican cuisine 520 cal/serving

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Ingredients

1.5 lbs (boneless, skinless) chicken thighs
2 tbsp vegetable oil
1 large (finely diced) onion
3 cloves (minced) garlic
2 (minced) chipotle peppers in adobo sauce
1 cup tomato sauce
1/2 cup chicken broth
1 tsp cumin
1/2 tsp dried oregano
1/2 cup (chopped) cilantro
8 corn tortillas
1 (diced) avocado
1/2 cup (finely diced) red onion
2 tbsp lime juice
1/4 cup (chopped for salsa) cilantro

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Instructions

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.
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.
Step 3: Shred chicken with two forks, return to sauce, and simmer for 10 minutes. Stir in 1/2 cup cilantro.
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.
Step 5: Top each tortilla with 1/2 cup chicken tinga and 1/4 cup avocado salsa.