Califonia Bountiful
Main Dish

Chicken tinga tacos

Chicken tinga, a Mexican dish of shredded chicken and onions simmered in a spicy chipotle sauce, makes a tasty taco filling.

Chef/owner Jonathan Rollo
Greenleaf Gourmet Chopshop

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Tinga sauce
1 cup diced roma tomatoes
1 cup water
1/2 cup canned chilies in adobo sauce
1 tbsp. diced fresh garlic
1 tbsp. chicken base
1 tsp. salt

1 1/2 lb. skinless chicken breast
4 tbsp. olive oil
3 medium-sized white onions, julienne cut
2 cups tinga sauce
2 cups shredded green kale
2 cups shredded violet kale
1 cup ranch dressing
24 to 30 small corn tortillas
1/2 cup pepitas (roasted pumpkin seeds)


To make sauce: Place all ingredients in a blender and puree until smooth. Pour into a bowl
and set aside.

To make tacos: Boil chicken breasts in water for 5 to 6 minutes or until internal temperature reaches 165 degrees. Drain and allow chicken to cool, then shred with a fork or by hand. Set aside.

Heat olive oil in a sauté pan and cook onions until golden brown. Add shredded chicken and tinga sauce. Stir and heat for 15 to 20 minutes to blend flavors. While chicken mixture is heating, place kale in a bowl and toss with ranch dressing. Heat tortillas in a dry skillet or on a grill. Stack 2 hot tortillas for each taco on a plate. Build tacos first with tinga chicken mixture, then kale slaw and top with a few pepitas.

Makes 12 to 15 tacos

Photo: © 2017 Lori Fusaro

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