Chicken Tinga Taco Skillet
Chicken tinga taco skillet simmers shredded chicken in smoky chipotle-tomato sauce for soft tacos that taste slow-cooked but finish on a weeknight. A Mexican-inspired USA favorite — ensure chicken hits 165°F before shredding and saucing.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 1 tablespoon oil
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 2–3 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 cup chicken broth
- Corn tortillas, warmed
- Toppings: onion, cilantro, queso fresco, lime, avocado
🔧Kitchen Tools Needed
- Large skillet with lid
- Tongs
- Two forks
- Instant-read thermometer
📝Instructions
- 1
Season chicken lightly with salt. Heat oil in a large skillet over medium-high. Brown chicken 3 minutes per side. Add broth; cover and simmer until chicken reaches 165°F, 12–15 minutes.
- 2
Remove chicken; shred with two forks.
- 3
In the same skillet, soften onion 4–5 minutes. Add garlic, tomatoes, chipotles, adobo, oregano, and cumin. Simmer 5 minutes; mash slightly.
- 4
Return shredded chicken; simmer 5 minutes until sauce thickens and mixture is steaming hot (165°F).
- 5
Serve in warm tortillas with toppings. Refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 340
🏷️Recipe Tags
❓Frequently Asked Questions
How spicy is tinga?
Medium from chipotles. Use 1 pepper for mild; 3 for bold heat.
Rotisserie shortcut?
Shred rotisserie chicken and simmer in the sauce 8–10 minutes until 165°F.
Serve without tortillas?
Yes — over rice, nachos, or baked potatoes.
Can I freeze it?
Yes, sauce and chicken freeze well up to 2 months.
