Spiced Chicken Tinga Tacos with Pickled Red Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Smoky and tangy chicken tinga served in warm corn tortillas topped with bright pickled red onions for a festive taco experience. This mexican-inspired cinco de mayo ready in about 55 minutes pairs boneless skinless chicken thighs, vegetable oil, chipotle peppers in adobo sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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

• 1.5 lbs boneless skinless chicken thighs
• 2 tbsp vegetable oil
• 2 peppers, chopped chipotle peppers in adobo sauce
• 1 can (14.5 oz) diced tomatoes
• 1 medium, sliced onion
• 3, minced garlic cloves
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/4 cup apple cider vinegar
• 1/2 cup water
• 1 tsp salt
• 1/2 tsp black pepper
• 12 corn tortillas
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1 tsp salt for pickling
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Place 1 medium thinly sliced red onion in a bowl and pour over 1/2 cup white vinegar, 1 tbsp sugar, and 1 tsp salt. Stir to dissolve and let sit at least 30 minutes for quick pickling.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium sliced onion and 3 minced garlic cloves, sauté for 4 minutes until soft and translucent.
3. Step 3: Stir in 2 chopped chipotle peppers in adobo, 1 can (14.5 oz) diced tomatoes, 1 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp black pepper, and 1 tsp salt. Cook sauce for 5 minutes until thickened.
4. Step 4: Add 1.5 lbs boneless skinless chicken thighs to skillet, coating with sauce. Pour 1/2 cup water and 1/4 cup apple cider vinegar over chicken. Cover, reduce heat to low, and simmer 25 minutes until chicken is cooked through.
5. Step 5: Remove chicken and shred with two forks. Return shredded chicken to skillet and stir to combine with sauce.
6. Step 6: Warm 12 corn tortillas in a dry skillet over medium heat, about 30 seconds per side. Fill tortillas with chicken tinga, top with pickled red onions, 1/4 cup chopped fresh cilantro, and serve with lime wedges.