Mini Chicken Tinga Tacos
Flavorful, bite-sized delights featuring shredded chicken in a smoky chipotle-tomato sauce, perfect for parties or snacks.
Nutrition
Calories: 75kcalCarbohydrates: 6gProtein: 7gFat: 2.5gSodium: 150mgFiber: 1g
Ingredients
For the Chicken Tinga
- 2 cups shredded cooked chicken rotisserie or boiled
- 1 tbsp olive oil
- ½ small onion finely chopped
- 2 cloves garlic minced
- 1 chipotle pepper in adobo sauce, finely chopped adjust to taste
- 8 oz fire-roasted tomatoes about 1 small can
- ½ cup chicken broth
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- Salt & pepper to taste
For the Tacos
- 12 mini corn tortillas
- ½ cup crumbled queso fresco or feta
- ¼ cup chopped fresh cilantro
- ¼ cup diced/sliced onion
- 1 lime cut into wedges
Instructions
Make the Tinga Sauce
- Heat olive oil in a pan over medium heat.
- Sauté onions until soft (about 3 minutes), then add garlic and cook for 30 seconds.
- Stir in chipotle pepper, fire-roasted tomatoes, chicken broth, smoked paprika, cumin, oregano, salt, and pepper.
- Simmer for 10 minutes, stirring occasionally.
Blend & Simmer
- Blend the sauce with an immersion blender or leave it chunky.
- Add the shredded chicken, stir, and simmer for another 5 minutes until coated and heated through.
Assemble the Tacos
- Warm tortillas in a dry pan or microwave for 10 seconds.
- Fill each tortilla with chicken tinga, then top with queso fresco, red onion, and cilantro.
- Serve with lime wedges on the side.
Notes
- If you don't have mini tortillas, use regular ones. Cut them into smaller circles using a cookie cutter, or fold them in half for larger tacos.
- Use homemade shredded chicken or chicken thighs instead of rotisserie for a more affordable version.
- Adjust the chipotle pepper amount for mild or extra spicy.
- Store leftover chicken tinga in the fridge for up to 3 days or freeze for up to a month.
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