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Easy Spicy Chicken Tinga Tacos Recipe with Creamy Avocado for Perfect Flavor

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A quick and flavorful recipe for spicy chicken tinga tacos topped with creamy avocado, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450g)
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 (14 oz / 400g) can diced tomatoes
  • 2 chipotle peppers in adobo sauce, chopped (use less if you prefer milder heat)
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt and black pepper, to taste
  • 1 tbsp olive oil
  • 1/2 cup chicken broth or water
  • 1 ripe avocado, peeled and pitted
  • 2 tbsp sour cream or Greek yogurt (optional)
  • 1 tbsp fresh lime juice
  • Salt, to taste
  • 8 small corn or flour tortillas
  • Fresh cilantro leaves, chopped (for garnish)
  • Thinly sliced red onion or pickled onions (optional)
  • Lime wedges

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides lightly with salt and pepper. Heat 1 tablespoon of olive oil in your skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes per side until golden brown but not cooked through. Remove from the pan and set aside.
  2. In the same skillet, add the sliced onion and cook for 4-5 minutes until softened and slightly caramelized. Add the minced garlic and cook for another 30 seconds until fragrant but not burnt.
  3. Stir in the diced tomatoes, chopped chipotle peppers, smoked paprika, oregano, and chicken broth. Bring the mixture to a gentle simmer.
  4. Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer over low heat for 15-20 minutes, or until the chicken is cooked through and tender. The sauce will thicken slightly.
  5. Remove the chicken from the skillet and shred it using two forks or tongs. Return the shredded chicken to the skillet, mixing it well with the sauce. Let it cook together for another 2-3 minutes so the chicken soaks up all that smoky flavor.
  6. While the chicken simmers, mash the avocado in a bowl or blend with sour cream and lime juice until smooth. Season with salt to taste. If you want a thinner consistency, add a splash of water or milk.
  7. Heat tortillas in a dry skillet for about 30 seconds each side or wrap in foil and warm in a 350°F (175°C) oven for 5-7 minutes.
  8. Spoon the spicy chicken tinga onto warm tortillas. Top with a dollop of creamy avocado, sprinkle with chopped cilantro, and add sliced or pickled onions if using. Serve immediately with lime wedges on the side.

Notes

Do not skip browning the chicken to lock in flavor. Adjust chipotle peppers for desired spice level. Use ripe but firm avocado for best creamy topping. Warm tortillas on skillet or over flame for best texture. Leftover chicken can be stored separately from avocado cream. Avocado cream is best fresh but can be refreshed with lime juice if it darkens.

Nutrition

Keywords: spicy chicken tinga, chicken tacos, creamy avocado, easy tacos, Mexican recipe, quick dinner, chipotle chicken

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