Chicken Tinga Tacos Recipe
Chicken Tinga Tacos are spicy, flavorful, and full of spark. The hearty chicken tinga is made in the Instant Pot, making it the ideal dinner for any weeknight. These will become your new favorite tacos!
Ingredients
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion peeled and chopped
- 2 cloves Garlic minced
- 2 Chipotle Pepper in Adobo chopped
- 2 teaspoons Adobo Sauce
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Ground Cumin
- 1 14.5 ounce can Diced Fire-Roasted Tomatoes
- 1/2 cup Chicken Stock
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 2 pounds Boneless Skinless Chicken Thighs
- 10 Corn Tortilla (6-inch)
- 2 Ripe Avocado peeled, pitted and sliced
- 1/4 cup Fresh Cilantro chopped
- 1/2 cup Chopped Red Onion
- 1/4 cup Fresh Pomegranate Seeds
- Crumbled Queso Fresco
- Lime Wedges
- Hot Sauce
Instructions
- Set Instant Pot to Saute. Add oil and once the oil is hot, add onion. Cook until tender, stirring occasionally, for about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in chipotles, oregano, and cumin. Cook for an additional minute.
- Stir in tomatoes, chicken stock, salt, and pepper. Nestle chicken thighs into the mixture.
- Close the lid of the Instant Pot. Set to Manual Pressure on High to cook for 20 minutes.
- Once finished, quick release the pressure. Remove chicken to a cutting board and shred using two forks.
- Using a stick blender, blend the sauce in the Instant Pot until smooth. If you don’t have an immersion blender, you can blend the sauce in batches in a blender.
- Return chicken to the sauce and stir together until combined.
- To assemble tacos, add chicken tinga to each tortilla, dividing evenly among them. Top with slices of avocado. Sprinkle with cilantro, red onion, pomegranate seeds, and queso fresco.
- Serve immediately with hot sauce and lime wedges.
Nutrition
Calories: 849kcalCarbohydrates: 45gProtein: 64gFat: 43gSaturated Fat: 2gSodium: 275mgFiber: 11gSugar: 5g
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