Chicken, spice and everything nice. Okay, I promise these tacos are worth the wait. This irresistibly flavorful, super simple, tomato-chipotle chicken can be ready to go in under 30 minutes. Taco Thursday never looked so good!
Recipe
Chicken Tinga Tacos
(No Ratings Yet)
Loading...Chicken Tinga has been one of my all-time favorite go to recipes. It is also incredibly easy on a weeknight to make in an instant pot or on a stove top for a quick dinner. Chicken Tinga is cooked shredded chicken tossed in a sauce made with onions, garlic, tomatoes, chilis, cumin and other seasonings.
Ingredients
- 3 large boneless/skinless chicken breasts
- 2 small shallots - chopped
- 3 cloves of garlic - minced
- 1 bottle of red enchilada sauce
- 1 can of diced tomatoes and chilis
- 1 can of chicken stock
- 1/2 tbsp of cumin
- 1/2 tbsp of paprika
- 1/2 tbsp of coriander
- 1/2 cup of cilantro (once the chicken is cooked)
- 2 tbsps of olive oil
- Toppings
- Corn/flour taco shells
- Avocado slices
- Lime wedges
- Sliced onions
- Pico de gallo
- Sliced Jalapeños
Instructions
Turn your Instant pot on saute mode and heat your oil.
Add sliced shallots and garlic and cook for a minute.
Add chicken breasts and seasonings.
Pour the enchilada sauce, the can of tomatoes and chilis, and the can of chicken broth over the chicken breasts.
Pressure Cook for 20 minutes.
Allow 8-10 minutes of natural pressure release.
Open the Instant Pot, take the chicken out, and shred it using two forks. Put the shredded chicken back in the pot, turn the Instant Pot to saute mode, and cook the sauce until it thickens to the desired consistency.
Garnish with chopped cilantro and mix everything well.
Serve over your favorite tortillas topped with onions, jalapeños, pico de gallo, avocado slices and a squeeze of lime. Enjoy!
