Chicken Tinga Street Tacos
These Easy Chicken Tinga Street Tacos are filled with tender chicken tossed in a smoky and saucy tomato and pepper sauce. Layered with guacamole, fresh veggies, and topped with a cilantro-lime sour cream, these tacos are one for the books! You'll never eat tacos the same way again!
Let’s taco’ Bout It
I personally feel like true happiness comes in the form of one taco in my right hand and one taco in my left hand! Tacos are one of those meals that you can never go wrong with. From the warm tortillas to the multitude of toppings, nothing can get any better! Everyone can make them exactly how they like them.
My Easy Chicken Tinga Street Tacos are the perfect meal to satisfy your taco cravings! Filled with spicy and smoky Chicken Tinga, tons of toppings, and drizzled with a cilantro sour cream, these tacos will change your day for the better!
Chicken Tinga Street Taco Ingredients:
Let’s walk through each ingredient so you understand its importance. These ingredients are really easy to work with and find in your local grocery store. It is the perfect season for fresh ingredients, so take advantage of that!
Cooking Oil: To saute the vegetables, you’re going to need a small amount of cooking oil. A simple one such as EVOO, grapeseed oil, or vegetable oil.
Yellow Onion & Red Bell Pepper: I roughly chopped some yellow onions and red bell peppers. You only need about 1 cup of each. They are both flavorful with a slight sweetness. Plus, they help to bulk up the tinga sauce.
Garlic: As you should know, garlic goes great in pretty much every dish! It adds great flavor and compliments the onions and peppers very well. I used about 2 tbsps.
Cumin & Chili Powder: We definitely need some spices in this recipe! Cumin and chili powder are always my go-to spices for some extra heat and flavor. I let them fry in the oil with the onions, peppers, and garlic.
Chipotle Peppers: The chipotle peppers in adobo sauce not only add spice to the sauce, but it also gives the sauce a smoky flavor! If you like a little heat, then you will love these.
Fire Roasted Diced Tomatoes: The fire-roasted tomatoes add some additional smokiness to the sauce. It is also one of the base ingredients for the sauce. They can easily be found canned. If you can roast them yourself, that is even better!
Fresh Lime Juice: I wanted to maintain the spice in the sauce, but I didn’t want to choke on each bite. So, I added some lime juice to cut through some of the spice. Remember that fresh is always better!
Chicken Stock: Sometimes you might have a sauce that is too thick or salty. Try thinning the sauce out with some stock. I used chicken stock for this recipe, but vegetable stock will work as well. It thins out the sauce while adding flavor.
Salt & Ground Black Pepper: To season, I just used some basic kosher salt and ground black pepper. Make sure to have more on the side to season to taste.
Rotisserie Chicken: I love saving time in the kitchen. Picking up a rotisserie chicken made this recipe so much easier! But, if you just have uncooked chicken breasts take a look at the bottom of the recipe to make your own shredded chicken.
Sour Cream: To cut some of the heat, I made this delicious Cilantro-Sour Cream to go on top of the tacos! Sour cream is cool and tangy! Since it is dairy, it cuts right through the spice.
Fresh Cilantro: Cilantro is mildly spiced and slightly citrusy. It goes great on top of the tacos and in the sour cream! Plus, it adds a pop of color.
Flour or Corn Tortillas: You’re going to need some small (4 - 6 inch) tortillas to make your tacos. Flour or corn tortillas will work great for this recipe! Don’t forget to warm them up! They taste even better.
Toppings: There are so many topping options for tacos. But here are a few that I thought layered great with the Chicken Tinga: guacamole, carrots, red cabbage, sliced avocados, and red onion.
Cheese: To top these delicious tacos off, I added some cheese. Either Queso Fresco or Cotija will work great! They both are slightly salty and tangy. Plus, they both crumble very nicely.
How to Make Chicken Tinga Street Tacos:
If you are crazy about tacos, raise your hand right now! It’s nothing like a good taco with tons of toppings. I had to hurry and take my photos just so that I could devour them!
The full written recipe is below, but here’s an overview.
Step 1: Heat the Oil. Heat a medium-sized skillet on medium-high heat with 2 tbsp of cooking oil.
Step 2: Saute the Vegetables. When the oil is hot, add the chopped onions and red bell peppers. Cook until soft (about 3 - 5 minutes). Add the minced garlic and cook for about 1 minute. Do not burn the garlic.
Step 3: Add the Spices and Fry. Add the cumin and chili powder to the pan. Allow the spices to fry for about a minute.
Step 4: Add the Liquid Ingredients. Add the chipotle, adobo sauce, and fire-roasted tomatoes, lime juice, and ¼ cup of chicken stock. Allow the mixture to reduce for 6 - 8 minutes.
Step 5: Puree the Mixture. Add the ingredients to a temperature-safe food processor or blender. Puree the mixture until smooth. Transfer the mixture back into the skillet.
Step 6: Adjust the Consistency and Season. Add the additional chicken stock if the puree is too thick. Season with 1 tsp of salt and ½ tsp of ground black pepper.
Step 7: Add the Chicken and Adjust the Seasoning. Add the shredded chicken and mix. Allow the chicken to fully heat in the sauce. Taste and season with additional salt and ground black pepper.
Step 8: Make the Cilantro-Lime Sour Cream. Cover the chicken and keep it on low heat to keep it hot. Mix the ingredients for the cilantro-lime sour cream and hold it in the refrigerator for later use.
Step 9: Assemble the Tacos. Heat the tortillas and begin assembling the tacos in the following order: tortilla, guacamole, carrots, cabbage, chicken tinga, avocado slices, red onions, Queso Fresco, or Cotija, cilantro-sour cream, and minced parsley. Serve and enjoy!
I’d love to hear your feedback about these Easy Chicken Tinga Street Tacos! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
Chicken Tinga Street Tacos
Ingredients
Instructions
- Heat a medium-sized skillet on medium-high heat with 2 tbsp of cooking oil.
- When the oil is hot, add the chopped onions and red bell peppers. Cook until soft (about 3 - 5 minutes). Add the minced garlic and cook for about 1 minute. Do not burn the garlic.
- Add the cumin and chili powder to the pan. Allow the spices to fry for about a minute.
- Add the chipotle, adobo sauce, and fire-roasted tomatoes, lime juice, and ¼ cup of chicken stock. Allow the mixture to reduce for 6 - 8 minutes.
- Add the ingredients to a temperature-safe food processor or blender. Puree the mixture until smooth. Transfer the mixture back into the skillet.
- Add the additional chicken stock if the puree is too thick. Season with 1 tsp of salt and ½ tsp of ground black pepper.
- Add the shredded chicken and mix. Allow the chicken to fully heat in the sauce. Taste and season with additional salt and ground black pepper.
- Cover the chicken and keep it on low heat to keep it hot. Mix the ingredients for the cilantro-lime sour cream and hold it in the refrigerator for later use.
- Heat the tortillas and begin assembling the tacos in the following order: tortilla, guacamole, carrots, cabbage, chicken tinga, avocado slices, red onions, Queso Fresco, or Cotija, cilantro-sour cream, and minced parsley. Serve and enjoy!
Notes:
Chicken Alternative:
-If you cannot find a good rotisserie chicken, take 3 large chicken breasts and season them lightly with salt, black pepper, and chili powder.
-Bake them in a 375°F oven until they reach 165°F internally. Allow the chicken to cool fully. Shred the chicken breasts and proceed with the recipe.
Nutrition Facts
Calories
291Fat (grams)
18Sat. Fat (grams)
5Carbs (grams)
22Fiber (grams)
6Net carbs
17Sugar (grams)
4Protein (grams)
14Sodium (milligrams)
580Cholesterol (grams)
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