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Chicken Tinga taco

Chicken Tinga Tacos

Chicken Tinga Tacos are made with chicken tinga, lime, cilantro, red onions, avocados, cotija cheese, and corn tortillas.
Course Appetizer, Main Course
Cuisine American, Mexican
Keyword Chicken Tinga Tacos, Tinga de Pollo Tacos
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 16 tacos
Calories 262kcal
Author Catalina Castravet



  • Chopped fresh cilantro
  • Sliced red onions
  • Pickled red onions
  • Sliced avocados
  • Guacamole
  • Salsa
  • Crumbled cotija cheese
  • Chopped jalapenos
  • Mexican crema
  • Corn


Make the chicken tinga:

  • Prepare the filling according to the recipe instructions.

Warm the tortillas:

  • Right before serving, arrange the tortilla on a baking sheet, and reheat for 5 minutes at 375 degrees F. Toast for 15 minutes for crispy tortillas.

Assemble the tacos:

  • Fill the tacos with the warm chicken tinga, add a squeeze of lime juice, then your favorite toppings.
  • Serve immediately!


Calories: 262kcal | Carbohydrates: 13g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 45mg | Potassium: 148mg | Fiber: 2g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg