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Chicken Tinga Griddle Tacos

Crispy, cheesy tacos filled with spicy chicken tinga
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 2 (5-6 tacos)

Ingredients
  

Chicken Tinga

  • 1 Tbsp olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 2 chipotle peppers in adobo
  • 1 tsp dried oregano
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 3/4 cup fire roasted diced tomatoes
  • 1/4 cup chicken broth
  • 2 cups shredded chicken

Taco Ingredients

  • 6 flour or corn tortillas
  • 1-2 cups thick cut shredded Mexican cheese
  • spray of your favorite cooking oil
  • 1 avocado
  • 1/4 lime
  • sprinkle of garlic salt
  • hot sauce

Instructions
 

  • Pre-heat a griddle or large skillet over medium heat. To make the chicken tinga dice up the onion and then remove two chipotles from the can of chipotles in adobo. Dice the chipotles into small pieces. Heat a medium-sized pan and add the olive oil. Add the onion and cook on medium-high heat for 5-6 minutes until soft and translucent. Add the garlic to the pan and cook 30 seconds- 1 min until the garlic is fragrant.
  • Add chipotles, tomatoes, spices, and chicken broth to the pan. Cook on medium high heat for 5 minutes.
  • Transfer tomato mixture to a blender or food processor. Blend until smooth and all combined. Add sauce back to the pan over low heat and add in the 2 cups shredded chicken. Stir until all combined and the chicken is heated through. If it seems a little dry you can add more chicken broth.
  • Divide the chicken evenly between 5-6 tortillas by putting the chicken on one half of the tortilla. Mine were a little big so I only got 5 tacos. Top with cheese and fold the tortilla in half. Spray the griddle with cooking spray and then add 2-3 tacos at a time. Cook on each side a few minutes until crispy and there are dark golden spots all over the tortilla. Flip over and cook on the other side. Repeat with the remaining tacos.
  • To make the easiest guacamole mash 1 avocado in a small bowl. Squeeze the juice of a 1/4 of a lime on top, sprinkle with garlic salt and add a few dashes of hot sauce. Mash until all combined. Serve alongside the tacos. You can also top with sour cream or any kind of salsa.
Keyword chicken tinga, griddle tacos