Chicken Tinga Tacos with Avocado Crema

Chicken Tinga Tacos with Avocado Crema

Introduction

Celebrate Cinco de Mayo with these vibrant tacos! Tender shredded chicken is simmered in a rich, smoky chipotle-tomato sauce, then piled onto warm tortillas and topped with crisp onions, cilantro, and a silky avocado crema. They’re easy to make ahead and assemble at the last minute—perfect for a party or casual weeknight feast.

Ingredients

(Serves 4–6)

For the Chicken Tinga

• 1½ lb (700 g) boneless, skinless chicken thighs (or breasts)

• 1 Tbsp vegetable oil

• 1 medium yellow onion, thinly sliced

• 2 cloves garlic, minced

• 2 (7 oz) cans fire-roasted diced tomatoes

• 2–3 chipotle peppers in adobo sauce (more or less to taste)

• 1 tsp dried oregano

• 1 tsp ground cumin

• ½ tsp smoked paprika

• Salt & pepper, to taste

• ½ cup (120 ml) chicken broth or water

For the Avocado Crema

• 1 ripe avocado, pitted and peeled

• ½ cup (120 ml) sour cream or Greek yogurt

• Juice of 1 lime

• Pinch of salt

Taco Build & Garnishes

• 8–10 small corn or flour tortillas

• ½ red onion, finely diced

• ½ cup fresh cilantro leaves, chopped

• Lime wedges

• Optional: crumbled queso fresco or cotija

Instructions

1. Poach the chicken

   • Place the chicken thighs in a medium pot; cover with water (or broth), season lightly with salt, and bring to a simmer.

   • Turn off the heat, cover, and let rest 10 minutes. Drain and shred with two forks; set aside.

2. Cook the aromatics

   • In a large skillet over medium heat, warm the oil.

   • Add the sliced onion and a pinch of salt; sauté until soft and just starting to caramelize, about 6–8 minutes.

   • Stir in garlic; cook 30 seconds until fragrant.

3. Build the tinga sauce

   • To the skillet, add the diced tomatoes, chipotles, oregano, cumin, paprika, and broth.

   • Use an immersion blender (or carefully transfer to a blender) to purée until mostly smooth—some tomato chunks are fine.

4. Simmer & combine

   • Return sauce to the skillet (if blended separately) and bring to a gentle simmer.

   • Stir in shredded chicken, reduce heat to low, and simmer uncovered for 10–12 minutes, until flavors meld and sauce thickens slightly.

   • Taste and adjust salt, pepper, or chipotle heat.

5. Make the avocado crema

   • In a small bowl, mash the avocado, then stir in sour cream (or yogurt), lime juice, and salt until smooth. Thin with a teaspoon or two of water if needed for drizzling.

6. Assemble tacos

   • Warm your tortillas on a dry skillet or directly over a low flame until pliable and lightly charred.

   • Spoon a generous scoop of chicken tinga into each tortilla.

   • Top with diced onion, cilantro, a drizzle of avocado crema, and—if you like—a sprinkle of queso fresco.

   • Serve immediately with lime wedges on the side.

Tips & Variations

• Make-ahead: Tinga sauce can be cooked and refrigerated up to 2 days ahead—just reheat, shred in fresh chicken, and simmer.

• Vegetarian option: Swap shredded chicken for sautéed jackfruit or roasted cauliflower florets.

• Extra toppings: Add pickled red onions, thinly sliced radishes, or a smoky chipotle-lime slaw for crunch.

• Heat level: Control spiciness by using fewer chipotles, or stir in a bit of honey or agave nectar to balance the heat.