Chicken Tinga Tacos

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These Chicken Tinga Tacos are the perfect mix of smoky and spicy to share with family and friends. I make them with my homemade chicken Tinga, fresh lime, chopped cilantro, red onions, avocado slices, cotija cheese, and warm corn tortillas. Dinner’s ready in under an hour, and there’s plenty to go around.

I personally think this meal should be on repeat all year long, especially during party season, and honestly, anyone who’s tried it says the same thing! Tacos are just fun, right? Everyone gets to build their own with the toppings they love, and skip what they don’t. I’ve got tons of recipes you can pair this with too, and if you’ve got leftovers, toss that chicken Tinga into something like my grilled chicken Souvlaki for a fun little Mexican-Greek mashup.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations
Serving suggestions
How to store leftovers
Frequently asked questions
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If you’re a mom like me, this is a great recipe to make on busy nights. When I have leftover chicken Tinga in the fridge, all I need to do is warm it up and grab a few fresh toppings like lime, cilantro, red onions, avocados, cotija cheese, and corn tortillas. It’s quick to pull together, and if I’m feeding a crowd, I just double or triple everything, so easy! Give it a try, I promise you’ll find yourself coming back to it again and again.

Why you will love this recipe

Ready before you know it: These tacos are ready fast, especially when I already have a batch of chicken Tinga ready. It takes less than an hour from fridge to table, and I don’t even need to heat the oven.
So much flavor in one bite: Between the smoky chipotle peppers, tangy lime juice, garlic, and those fire-roasted tomatoes, the chicken is layered with flavor. A little cotija cheese and avocado on top make it even better.
Weeknight dinner saver: This is a recipe I lean on when I’ve got a lot going on. I just warm up the chicken, pile everything in corn tortillas, and dinner is ready.
Taco bar fun at home: My kids love being able to top their tacos with what they like: avocados, red onion, cilantro, a squeeze of lime.

What you will need

Chicken Tinga: I like to prep the chicken tinga ahead of time so taco night is easy.
Tortillas: Sometimes I make tortillas from scratch, but store-bought works great too.
Lime wedges: I always use fresh lime for that extra splash of flavor.
Cilantro: I chop up fresh cilantro to sprinkle on top.
Red onions: I slice red onions or use quick-pickled ones when I have them.
Avocados: I slice up ripe avocados for a creamy and fresh topping.
Cotija cheese: I finish the tacos with crumbled cotija or a spoonful of crema.

How to make

Before anything, I always start by preheating the oven to 375 degrees F. While that’s heating, I get the Tinga filling ready by either warming up leftovers from the fridge or making a fresh batch in a skillet on the stove, depending on what I’ve got that day.

1. Prepare the tortillas: I brush the corn tortillas with a little olive oil, then sprinkle them with salt and pepper. I pop them in the oven on a parchment-lined baking sheet and bake for about 15 to 20 minutes if I want crispy tacos, or just 5 minutes if I’m going for soft ones.

2. Fill the tacos: I usually add a spoonful of the warm tinga filling into each tortilla and top it with a little squeeze of lime juice. If I’m serving a crowd, I like to set everything out and let everyone build their own tacos just the way they like.

3. Add the toppings: I top mine with sliced avocado, red onion, fresh cilantro, and a sprinkle of cotija cheese.

4. Serve it up: I like to place the tacos on a warm platter and bring them right to the table. For more ideas on what to serve with them, check out my favorite serving suggestions below.

Expert tip

Make Tinga filling ahead

I have to recommend that to make the best chicken Tinga tacos, you give the filling enough time to simmer and soak up all those smoky, spicy, and slightly sweet flavors. I like making the chicken Tinga the day before, so it’s extra flavorful and super easy to throw together when it’s taco night.

More tips to consider:

I always warm the corn tortillas in a skillet or the oven before serving. It makes them softer and easier to fold without tearing.
I usually make a big batch of chicken tinga and freeze half. That way, I’ve got a quick meal ready to go anytime.
I slice the onions, crumble the cheese, and chop the cilantro in advance. It saves time when I’m putting the tacos together, especially for a crowd.
For parties, I set everything out so everyone can build their own taco. It’s easy, fun, and there’s something for everyone.

Recipe variations

Try different meats: Sometimes I swap the chicken for beef, pork, or shrimp. About 2 cups of cooked protein is usually perfect.
Toss in beans: I’ll mix in 1 cup of black or pinto beans when I’m warming the tinga or spread refried beans inside the tortilla.
Make it spicier: If I want extra heat, I add a dash of Tabasco, cayenne, or a few sliced spicy aji peppers.
Add a sweet twist: I stir in about 1 to 2 teaspoons of honey or sugar when reheating the filling for a touch of sweetness.
Play with spices: I change up the flavor sometimes by adding different spices or 1 tablespoon of my homemade taco seasoning.
Don’t skip sauces: I always serve these tacos with something saucy like salsa verde, chipotle mayo, or avocado crema to tie it all together.

Serving suggestions

If you’ve got leftovers, there are so many fun ways to enjoy them. I love making breakfast tacos with the extra chicken Tinga and scrambled eggs, or mixing it into this hearty taco dip for a snack with tortilla chips. It also works perfectly stuffed into stuffed peppers or layered into a quick instant pot Mexican casserole with rice and cheese.

For dessert after taco night, I like to serve a batch of homemade Mexican wedding cookies or crispy Mexican bunuelos. And if I have a few tortillas left, I crumble them up with some of the chicken and toss it all into my slow cooker to make a comforting tortilla soup. It’s one of my favorite ways to use the leftovers.

How to store leftovers

Refrigerate: I store any leftover chicken Tinga taco filling in an airtight container in the fridge for up to 4 days. If I’ve already assembled the tacos, I separate the toppings to keep them fresh.
Freezing: The chicken Tinga freezes really well. I let it cool, then pack it into a freezer-safe container or zip bag and freeze for up to 3 months.
Reheating: To reheat, I warm the filling on the stove over medium heat or microwave it in short bursts, stirring in between until it’s hot.

Chicken Tinga tacos on a white serving platter

Frequently asked questions

What tortillas work best for this recipe?

I personally like corn tortillas for their flavor and texture, especially when they’re warmed until just slightly crispy. But flour tortillas are great too, especially if you’re making burrito-style wraps. I usually go with whatever I have on hand or what my kids are in the mood for.

How do I keep the tortillas from falling apart?

This used to happen to me all the time until I started warming them properly. Now I either heat them in a skillet for a few seconds on each side or wrap them in a damp towel and microwave them for about 30 seconds.

Can I make these tacos less spicy?

Absolutely. I’ve got one kid who doesn’t like things too spicy, so I just use fewer chipotle peppers or remove the seeds. You can also stir in a little extra honey or a splash of lime juice to balance out the heat if it ends up stronger than you expected.

Chicken Tinga tacos with red onions and avocado in a flour tortilla

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