Mexican·non-vegetarian·medium

Chicken Tinga Tacos with Smoky Guacamole

Name: Chicken Tinga Tacos with Smoky Guacamole
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500g chicken breast fillets; 300g tomatoes, roasted; 2 tbsp chipotle peppers in adobo; 1 medium white onion, sliced; 3 garlic cloves; 1 tsp dried oregano; 1/2 tsp ground cumin; 8 small corn tortillas; 1 large ripe avocado; 1 tbsp lime juice; 50g cotija cheese, crumbled; 1/4 cup cilantro, chopped; 2 tbsp vegetable oil; to taste salt

Imagine tender, shredded chicken simmered in a smoky, brick-red sauce made from fire-roasted tomatoes and chipotle peppers. That's the soul of these tacos, a dish born in Puebla and beloved across Mexico. Each bite is a hug: the slight tang of tomatillos, the gentle heat that lingers just enough to keep you reaching for more. You'll pile this glorious tinga onto warm corn tortillas, then crown it with a velvety guacamole that has a whisper of smoke (thanks to a charred avocado). A sprinkle of crumbled cotija and fresh cilantro ties it all together. These tacos are festive, casual, and utterly satisfying—perfect for a weeknight feast or a weekend gathering with friends. Let's make something unforgettable.

60 min(prep 25 + cook 35)

4 servings

520 kcal

Ingredients

chicken breast fillets500g
tomatoes, roasted300g
chipotle peppers in adobo2 tbsp
white onion, sliced1 medium
garlic cloves3
dried oregano1 tsp
ground cumin1/2 tsp
corn tortillas8 small
ripe avocado1 large
lime juice1 tbsp
cotija cheese, crumbled50g
cilantro, chopped1/4 cup
vegetable oil2 tbsp
saltto taste

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Place chicken breasts in a pot with salted water, cover, and simmer for 15 minutes until cooked through. Remove chicken, let cool, then shred into bite-sized pieces.
2
In a blender, combine roasted tomatoes, chipotle peppers, garlic, oregano, cumin, and a pinch of salt. Blend until smooth sauce.
3
Heat oil in a large skillet over medium heat. Add sliced onion and cook until soft and translucent, about 5 minutes. Pour in the blended sauce and simmer for 5 minutes.
4
Add the shredded chicken to the sauce, stir to coat, and cook for another 10 minutes until flavors meld and sauce thickens slightly. Season with salt to taste.
5
While chicken simmers, char the avocado: place whole avocado over an open flame (or on a dry skillet) for 2-3 minutes per side until skin blackens. Remove, let cool, then scoop flesh and mash with lime juice and a pinch of salt.
6
Warm tortillas in a dry skillet over medium heat until soft and pliable. Fill each tortilla with tinga chicken, top with smoky guacamole, crumbled cotija, and a sprinkle of cilantro.
7
Serve immediately with extra lime wedges on the side.

#tacos #chicken #mexican #spicy

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