Mexican·non-vegetarian·easy

Chicken Tinga Tacos with Avocado Crema

Name: Chicken Tinga Tacos with Avocado Crema
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 750g boneless skinless chicken thighs; 1 large white onion, sliced; 4 garlic cloves, minced; 2 peppers plus 1 tbsp sauce chipotle peppers in adobo sauce; 400g diced tomatoes (canned); 1 tsp dried Mexican oregano; 1 tsp ground cumin; 1 bay leaf; 2 tbsp vegetable oil; to taste kosher salt; 12 corn tortillas (small); 2 ripe avocados; 100ml sour cream or Mexican crema; 2 tbsp lime juice; 1/4 cup fresh cilantro, chopped; 100g cotija cheese, crumbled

Imagine the smoky, slightly spicy aroma of chipotle chilies simmering with tender shredded chicken, filling your kitchen as you prepare these authentic tacos. This is my take on the classic Mexican tinga—a dish born from the heart of Puebla, where slow-cooked flavors meet vibrant toppings. You'll love how the rich, tangy tomato sauce clings to every strand of chicken, balanced by a cool, creamy avocado crema that soothes the heat. Pile it all onto warm corn tortillas, add a squeeze of lime, and you've got a meal that feels like a celebration. Whether it's a weeknight dinner or a gathering with friends, these tacos bring people together with every delicious bite.

65 min(prep 25 + cook 40)

6 servings

520 kcal

Ingredients

boneless skinless chicken thighs750g
white onion, sliced1 large
garlic cloves, minced4
chipotle peppers in adobo sauce2 peppers plus 1 tbsp sauce
diced tomatoes (canned)400g
dried Mexican oregano1 tsp
ground cumin1 tsp
bay leaf1
vegetable oil2 tbsp
kosher saltto taste
corn tortillas (small)12
ripe avocados2
sour cream or Mexican crema100ml
lime juice2 tbsp
fresh cilantro, chopped1/4 cup
cotija cheese, crumbled100g

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Heat oil in a large skillet over medium-high heat. Add chicken thighs and brown on both sides, about 4 minutes per side. Remove and set aside.
2
In the same skillet, sauté the sliced onion until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
3
Add chipotle peppers, adobo sauce, diced tomatoes, oregano, cumin, and bay leaf. Stir well and bring to a simmer.
4
Return the chicken to the skillet, covering it with the sauce. Reduce heat to low, cover, and let simmer for 20-25 minutes until chicken is cooked through and tender.
5
Remove chicken from the sauce and shred with two forks. Return shredded chicken to the sauce, season with salt, and let it simmer uncovered for 5-10 minutes to thicken.
6
Meanwhile, make the avocado crema: blend avocados, sour cream, lime juice, and a pinch of salt until smooth. If too thick, add a splash of water.
7
Warm the tortillas in a dry skillet or over an open flame. Assemble tacos with chicken tinga, a drizzle of avocado crema, and top with cilantro and cotija cheese. Serve with lime wedges.

#tacos #mexican #chicken #dinner

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