Mexican·non-vegetarian·easy

Smoky Chipotle Chicken Tinga Tacos with Avocado Crema

Name: Smoky Chipotle Chicken Tinga Tacos with Avocado Crema
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600g boneless, skinless chicken thighs; 1 large white onion, thinly sliced; 3 garlic cloves, minced; 400g canned fire-roasted tomatoes; 2 tbsp canned chipotle peppers in adobo, finely chopped; 1 tbsp adobo sauce from chipotles; 1 tsp dried Mexican oregano; 1 tsp ground cumin; 1 bay leaf; 2 tbsp vegetable oil; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 12 corn tortillas (small, warm); 2 ripe avocados; 2 tbsp fresh lime juice; 60ml sour cream (or Mexican crema); 1/4 cup fresh cilantro, chopped; 1/2 red onion, thinly sliced; 60ml apple cider vinegar; 1 tbsp sugar; 60ml water

There’s a certain magic in the air when you pull shreds of smoky, chipotle-kissed chicken from a simmering pot—the kind of magic that turns an ordinary Tuesday into a celebration. This tinga, born from the bustling markets of Puebla, is a symphony of fire-roasted tomatoes, earthy chipotles, and sweet strands of onion, all melting into a deeply savory sauce that clings to every bite. You’ll nestle that glorious heap into warm corn tortillas, then crown each taco with a cool, silky avocado crema that whispers of lime and cilantro. A quick pickle of red onions adds a tangy crunch that cuts through the richness. Trust me, this is the taco you’ll crave on repeat—a dish that feels like a fiesta from the very first bite.

55 min(prep 20 + cook 35)

4 servings

480 kcal

Ingredients

boneless, skinless chicken thighs600g
white onion, thinly sliced1 large
garlic cloves, minced3
canned fire-roasted tomatoes400g
canned chipotle peppers in adobo, finely chopped2 tbsp
adobo sauce from chipotles1 tbsp
dried Mexican oregano1 tsp
ground cumin1 tsp
bay leaf1
vegetable oil2 tbsp
kosher salt1 tsp
freshly ground black pepper1/2 tsp
corn tortillas (small, warm)12
ripe avocados2
fresh lime juice2 tbsp
sour cream (or Mexican crema)60ml
fresh cilantro, chopped1/4 cup
red onion, thinly sliced1/2
apple cider vinegar60ml
sugar1 tbsp
water60ml

Nutrition

480 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
First, make the quick pickle: combine the sliced red onion, apple cider vinegar, sugar, water, and a pinch of salt in a small bowl. Let it sit while you prepare everything else—the tangy crunch will brighten each taco.
2
Heat 1 tbsp oil in a heavy pot over medium-high heat. Season chicken thighs with salt and pepper, then sear them (in batches if needed) until golden brown on both sides, about 4 minutes per side. Remove chicken and set aside.
3
Reduce heat to medium, add remaining 1 tbsp oil and the sliced white onion. Cook, stirring occasionally, until deeply caramelized—about 8 minutes. Add garlic and cook for 1 minute more, until fragrant.
4
Stir in the fire-roasted tomatoes, chopped chipotles, adobo sauce, oregano, cumin, and bay leaf. Return the chicken to the pot, nestling it into the sauce. Bring to a simmer, cover, and cook on low heat for 20 minutes, until the chicken is tender and shreds easily.
5
While the chicken simmers, make the avocado crema: scoop the avocado flesh into a blender with lime juice, sour cream, cilantro, and a pinch of salt. Blend until smooth and creamy. Transfer to a bowl.
6
Remove the chicken from the pot and shred it with two forks (discard the bay leaf). Return the shredded meat to the sauce and stir well. Taste and adjust salt.
7
Warm the tortillas in a dry skillet or directly over a gas flame. To serve, fill each tortilla with a generous spoonful of tinga, drizzle with avocado crema, and top with a few slices of the pickled red onion. Enjoy immediately.

#mexican #tacos #chicken #smoky #tangy

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