Chicken Tinga Tacos

recipe by:
The Best Dressed Chicken
Prep Time:
Cook Time:
Total Time:
For the Chicken:
  • 1 lb. The Best Dressed Chicken Boneless Breast or Thighs
  • 1 teaspoon sea salt
  • ¼ teaspoon fresh pepper flakes
  • 3 tablespoons olive oil
For the Tinga Sauce:
  • 5 small tomatoes, chopped
  • 2 cloves garlic
  • 2 chopped medium onions
  • 1 cup chicken broth
  • 2 teaspoons chipotle in sauce, increase for more heat
  • Salt and pepper to taste
  • 1 teaspoon cumin
  • 1 teaspoon oregano or marjoram as a substitute
For the Tacos:
  • 8 flour tortillas or taco shells
  • ½ cup lettuce, shredded
  • 2 oz olive oil for sautéing
  • 1 medium purple onion, diced
  • 2 red, yellow or green bell peppers, sliced
  • 2 cloves garlic, thinly sliced
  • 1 avocado, sliced or diced
  • 2 limes, cut into wedges
  • ¼ cup scallion, green tips only, finely chopped
  • ¼ cup cilantro, finely chopped
Chicken Tinga Tacos
  • Rinse the chicken breasts and pat dry with a paper towel. Cut them into thin 2” strips and season them with salt and pepper.
  • Using a blender, mix all of the ingredients for the Tinga Sauce, pulsing and blending until the sauce is fully blended. Set the sauce aside.
  • Heat up 1 tablespoon of oil in a sauté pan and sear the chicken strips in batches for 2 – 3 minutes on each side. Add more oil to the pan as needed.
  • Once the chicken strips are seared, add the Tinga sauce from the blender to the pan. Warm the chicken and sauce over low to medium heat for a couple of minutes, until the chicken is fully heated and coated with the sauce
  • In a separate sauté pan, heat up the cooking oil over medium heat. Then, sauté the onions, bell peppers, and garlic, stirring and lowering the heat to avoid burning. Cook the vegetables for 2 – 3 minutes, until they are al dente.
  • Finally, assemble your tacos with a layer of chicken, Tinga sauce, shredded lettuce, onions, sweet peppers, garlic, Mexican cheese, and avocado. Squeeze some lime over the top and garnish with cilantro and scallions.
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