Food Recipe

September 11, 2020

Chicken Tinga Tacos

Makes: 6 servings

Time: Prep time – 10 minutes Cook time – 10 minutes


  • ½ Tablespoon olive oil
  • ¼ large sweet white onion (chopped)
  • 2 medium cloves garlic (diced)
  • ½ Tablespoon fresh oregano
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cumin (depending on taste preference)
  • 1 chipotle peppers in adobo sauce (chopped, ½ if you like it less spicy)
  • ½ can Original Ro-Tel (5 ounces, including liquid)
  • 2 cups shredded rotisserie chicken
  • Tacos:
  • 6 corn tortillas (6” tortillas)
  • 2 ripe avocados (sliced or mashed)
  • Juice of ½ lime
  • ¼ teaspoon fine sea salt
  • 2 Tablespoons fresh cilantro (chopped)
  • 2 Tablespoons red onion (diced)
  • Crumbled cheese (optional, for garnish – cojita is best, but feta also works)
  • Lime wedges (optional, for garnish)



  1. Heat a large nonstick skillet over medium heat. Add the olive oil and swirl to coat.
  2. Add the onion and cook until just translucent and tender (roughly 3-4 minutes).
  3. Add the garlic, stir, and saute until fragrant (roughly 30 seconds). Add the oregano, stir, and saute until fragrant (roughly 30 seconds – 1 minute).
  4. To the skillet, add the salt and cumin, stir to combine. Allow the seasoning to toast for 3 seconds.
  5. Add in the chipotle pepper and Ro-Tel. Stir to combine. Saute for 30 seconds.
  6. Transfer the sauce ingredients to a high speed blender. Blend until completely combined and smooth.
  7. Return the blended sauce to the skillet and stir in the cooked shredded chicken.
  8. Saute for 1 – 2 minutes, or until the chicken is fully coated and starting to crisp.


  1. Mash the avocados and mix with lime juice and salt.
  2. Toast the corn tortillas (on a warm dry skillet is easiest).
  3. Coat each tortilla with mashed avocado, then add in chicken tinga, and top with a sprinkling of cilantro, red onion, and crumbled cheese.


This recipe doubles, or even quadruples, beautifully if you’re cooking for more people or want to meal prep for the week.