Chicken Tinga Tacos

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6


  • ½ tbsp. Olive Oil
  • ¼ large Sweet White Onion  chopped
  • 2 medium cloves Garlic diced
  • ½ tsp. Fresh Oregano
  • ½ tsp. Fine Sea Salt
  • ¼ tsp. Ground Cumin depending on taste preference
  • 1 Chipotle Peppers in Adobo Sauce chopped, ½ if you like it less spicy
  • ½ can Rotisserie Chicken shredded


  • 6 Corn Tortillas 6” tortillas
  • 2 Ripe Avocados sliced or mashed
  • Juice of ½ lime
  • ¼ tsp. Fine Sea Salt
  • 2 tbsp. Fresh Cilantro chopped
  • 2 tbsp. Red Onion  diced
  • Crumbled cheese optional, for garnish – cojita is best, but feta also works
  • Lime wedges optional, for garnish



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


  • Mash the avocados and mix with lime juice and salt.
  • Toast the corn tortillas (on a warm dry skillet is easiest).
  • 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.