Saucy, spicy, and SO good, these Chicken Tinga Tacos use shredded rotisserie chicken to minimize the prep work and simplify the recipe. The taco filling is made by simmering shredded chicken in a smoky roasted tomato-chile sauce before piling it high on toasted corn tortillas with all your favorite toppings. Perfect for a busy weeknight when you’re still craving something delicious!
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Using Rotisserie Chicken Makes These Tinga Tacos Weeknight-Friendly
Whenever I’m in a slump when it comes to weeknight cooking, my motto is always “throw it on a tortilla.” The effort required to make tacos is almost always low and I’m never not craving them!
I’ve got more involved taco recipes like my carnitas tacos and beer battered fish tacos, but the vast majority of taco recipes that I lean toward are low effort with big flavors. To assemble these chicken tinga tacos, we’re making a quick roasted tomato and chipotle sauce and using shredded store-bought rotisserie chicken to make dinner even easier.
I can’t get over the fresh and bright flavors! This is now one of my favorite recipes for meal prep. I make a big batch of the chicken tinga filling and turn it into tacos, enchiladas, or have it in a bowl or salad. I love when one recipe can turn into several different lunch or dinner options!
Never heard of “tinga?” In Spanish slang, it means “to tear” and thus this is a Mexican dish featuring shredded chicken. The chicken is simmered in a sauce made with tomatoes, chipotle peppers, onions, and traditional Mexican spices. It’s often served in taco form or on a fried tostada topped with crema, cotija, and other classic toppings.
Tools Needed
Ingredient Notes
You can find the full list of ingredients, quantities, and method in the recipe card at the end of the page.
- Shredded chicken. I am a fan of using shredded rotisserie chicken, but you can also cook chicken breasts or thighs and shred them. Or roast a whole chicken in a Dutch oven the day before and shred it yourself to make the taco filling.
- Roma tomatoes. This variety of tomato is a little more mealy and less juicy than other kinds, so they’re perfect for roasting.
- Onion + garlic. The fresh aromatics are roasted with the tomatoes to deepen the flavor of the tinga sauce.
- Cumin and oregano. The sauce is simply seasoned with these Mexican spices.
- Canned chipotle peppers. Sometimes called “chipotle peppers in adobo.” They’re more smoky than spicy, and they add so much flavor to the sauce.
- Chicken stock. Thins out the sauce without making it taste bland.
- Tomato paste. Adds a concentrated tomato flavor that makes it taste like the sauce was simmering for a long time.
- Corn tortillas. You can use flour tortillas, but I prefer serving my chicken tinga tacos over yellow or white corn tortillas.
- Toppings. Use your favorites! I prefer serving these street taco style with finely minced white onion, cilantro, radishes, a dollop of Mexican crema and a sprinkle of cotija cheese. I didn’t add them this time, but pickled red onions would be great on these tacos too!
The 4 Basic Steps to Making Chicken Tinga Tacos
- Roast the tomatoes and aromatics. You’ll know they’re done when the skin is slightly blistered and the edges are caramelized. This should only take about 20 minutes!
- Blend the sauce. Transfer the contents of the baking sheet to a blender with the tomato paste, chipotle peppers, cumin, oregano, and chicken stock and blend until smooth. Don’t forget to taste the sauce and season it with more salt and pepper, if needed.
- Simmer the sauce and chicken. Since the chicken is already cooked, it only needs to simmer in the sauce for about 20 minutes total so it can soak up all that flavor.
- Assemble. Layer the chicken into warmed corn tortillas and top as desired.
What to Serve with Your Tacos
If you’re looking for an easy party meal, chicken tinga soft tacos are perfect! I love to set up a serve-yourself tostada or taco buffet where guests can assemble their own. For side dishes, here are my favorites:
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Taco Recipes You’ll Love
- Crispy Potato Tacos
- Crispy Baked Chicken Tacos
- Blackened Fish Tacos
- Carne Asada Street Tacos
- Shrimp Tacos with Slaw
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Shredded Chicken Tinga Taco Recipe
Ingredients
Chicken Tinga
- 4 tablespoons olive oil, divided
- 4 roma tomatoes, halved
- 1/2 white onion, chopped
- 4 garlic cloves, peeled
- 2 tablespoons tomato paste
- 3 canned chipotle peppers, plus 1 tablespoon of adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup chicken stock
- 4 cups shredded cooked chicken (I think a mix of white and dark meat works best)
Taco Ingredients
- 10-12 corn tortillas, warmed
- 1/4 white onion, minced
- 1/2 cup minced cilantro leaves
- 8 radishes, cut into small matchsticks
- 1/2 cup Mexican crema
- 1/3 cup crumbled cotija cheese
- 2 limes, cut into wedges
Instructions
- Preheat an oven to 425ºF. Line a baking sheet with parchment paper.
- Roast the tomatoes. Toss the halved tomatoes, garlic, and onion with 2 tablespoons of the olive oil on the prepared baking sheet. Roast for 20 minutes, until the tomatoes are blistered.
- Blend the sauce. Transfer the contents of the baking sheet to a blender with the tomato paste, chipotle peppers and sauce, cumin, oregano, and chicken stock and blend until smooth. Season the sauce with a bit of salt and pepper.
- Simmer the sauce and chicken. Heat the remaining oil in a large skillet over medium heat. Once the oil is hot and shimmering, pour in the sauce and stir well. Bring to a gentle simmer and add the shredded chicken. Cover and simmer for 10 minutes. Uncover and simmer for 10 minutes more. Season to taste with salt and pepper.
- Assemble. Layer the chicken into warmed tortillas and top as desired.
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