chicken taco recipe

<p>Chicken Tinga Tacos - the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from <a href="https://amzn.to/2qjKr9v" target="_blank" rel="nofollow noopener">The Minimalist Kitchen</a> <em>(affiliate link)</em> cookbook (although I've taken the liberty of adding "The Best" as a necessary recipe title prefix).</p>

The Best Chicken Tinga Tacos

olive oil

sweet onion

garlic,

chipotle peppers in adobo sauce, chopped

oregano

cumin

tomatoes

chicken stock

salt

chicken works!)

(6-inch) corn tortillas

avocados,

cilantro

red onion

cotija

lime,

Sauce

Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.

Chicken Tinga Tacos Step 1

Blend: 

Place the tomato mixture in a high-powered or regular blender, and blend until smooth.

Chicken Tinga Tacos Step 2

Chicken

Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.

Chicken Tinga Tacos Step 3

Serving

Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

Chicken Tinga Tacos Step 4

These tinga tacos were the bomb.  There are only two of us so I modifed the recipe for size.  Outstanding, we will have these again.  Thank you.

Jenna, I made these last night in the Instant Pot. I sauteed some red pepper and onion first and then placed the chicken on top and covered it all with the sauce. It was so great! I'm looking forward to making enchiladas with our leftovers!

A way I found that elevates this recipe even more is if you pickle the red onions, using a simple pickle solution of vinegar, sugar and salt. Just adds this little delicious acidity to it

Minimalist Kitchen $25 a bit too pricey for my budget. Will need to wait for used copy.
But will definitely make on the beach at Nayarit, Méx later this month!

hey, I love Taco, never prepared this at home though. Thank you! :)

Hi Lindsay. I made these in the Instant Pot last night, and they DISAPPEARED. I doubled the sauce recipe and used 2 1/2 lbs of boneless skinless chicken thighs, thinking I could have the chicken around for meal prep this week. There aren't a lot of leftovers. :-) 

There was a lot of sauce in the pot when the chicken finished cooking, but I just reduced it on "sauté" for a while and it was fine. I might leave the broth out next time so I can skip this step.

I just served the leftovers to my teenage son for breakfast, too. Grilled a tortilla, topped it with cheese, Chicken Tinga, corn and bean salsa, and a fried egg!

Thank you -- this is a new favorite for us!

I just made these (doubled the recipe) and did natural release...it turned out perfect :)

Absolutely love these chicken Tinga tacos!! I easily doubled the recipe by using a whole rotisserie chicken. I love these left overs; they have a deeper flavor! Definitely will make again!

https://content.jwplatform.com/videos/zIgX4Wd0.mp4

Chicken Tinga Tacos – the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh.

Make Finger-Lickin' Delicious Instant Pot Chicken Tacos! Spicy-savory chicken with refreshing salsa wrapped with a slight-crisp warm corn tortilla. Super easy chicken tacos that are satisfyingly delicious. Couldn't stop eating bite after bite!

Instant Pot Chicken Tacos

(1262 grams) bone-in skin-on chicken thighs

(17 grams) garlic cloves (, minced)

cinnamon powder

(2.5 grams) cumin seed (, ground)

(2.5 grams) paprika

(2.8 grams) garlic powder

(2.4 grams) onion powder

(15 milliliters) regular soy sauce

½ cup (125 milliliters) unsalted chicken stock

corn tortillas

Salsa (pico de gallo)

lime

Marinate Chicken: Add 1 tsp (2.5g) ground cumin seed, ½ tsp (1.5g) cinnamon powder, 1 tsp (2.8g) garlic powder, 1 tsp (2.4g) onion powder, 1 tsp (2.5g) paprika, 1 - 2 tsp (2.5 - 5g) chili powder, 4 minced garlic cloves, and 1 tbsp (15ml) regular soy sauce in Instant Pot. Add in ½ cup (125ml) unsalted chicken stock. Give the sauce mixture a quick mix. Add in 2lb - 3lb bone-in chicken thighs. Let the chicken thighs marinate for 10 - 20 minutes.&nbsp;*Pro Tip: If you are marinating longer, place the whole inner pot in the fridge.

Pressure Cook Chicken: Pressure Cook at High Pressure for 12 minute and Natural Release for 12 minutes. After 12 minutes, release the remaining pressure by turning the Venting Knob to the Venting position. Remove the lid carefully.

Shred &amp; Season Chicken: Place cooked chicken in a large mixing bowl. Shred the meat with 2 forks.&nbsp;*Pro Tip: If you think the chili sauce is too oily, use a Fat Separator to remove the oil.&nbsp;Bring the chili sauce mixture back to a simmer by pressing the "Cancel" button, then "Saute" button. Let the sauce simmer and thicken a bit while you shred the chicken. Taste the sauce and adjust the seasoning with more salt (for reference, we used 3 large pinches of salt). Place the shredded chicken back in the sauce.

Serve Instant Pot Chicken Tacos: Heat up the corn tortillas (optional). Add shredded chicken on top of the warmed corn tortillas with a spoonful of Salsa (Pico De Gallo). Add cheese and other toppings if desired. Serve these finger-lickin' easy chicken tacos immediately. Enjoy!~ :)

These simple yet flavorful chicken tacos are easy to make and filled with super juicy and delicious chicken! Perfect for weeknight meals and makes great leftovers!

The BEST Easy Chicken Tacos

white wine vinegar

chili powder

ancho chili powder*

onion powder

garlic powder

smoked paprika

black pepper

limes, (juiced (about 4 tablespoons))

chicken thighs

pico de gallo (or your favorite salsa (optional))

queso fresco (or your favorite cheese (optional))

In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.

Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.

Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.

Transfer chicken to cutting board and let rest for 5 minutes. While chicken is resting, warm up the corn tortillas on a hot griddle or in the microwave.

Cut the chicken into bite-sized chunks and serve in warm tortillas with salsa and cheese.

https://content.jwplatform.com/videos/9nJNmNTo.mp4

Easy Chicken Tacos

Crockpot Chicken Tacos are an easy and delicious dinner that only takes 5 minutes to prepare! Mexican shredded chicken is delicious served in tortillas, over rice or on top of a salad, and is a great way to meal prep chicken for the week!

Crockpot Chicken Tacos (Mexican Chicken)

chicken breasts

oz salsa

lime juice

tsp cumin

paprika

¼ tsp chili powder

½ tsp ground coriander

tsp sea salt

tsp black pepper

For serving: tortillas (sour cream, cheese, guacamole, chopped fresh cilantro)

In the container of a slow cooker, add salsa, lime juice and seasonings. Stir to combine.

Add chicken breasts and stir to ensure they are covered with the salsa mixture.

Cover and cook on high for 3 hours or low for 6 hours, until the chicken is tender and easily shredded.

Shred chicken with two forks in the slow cooker and stir it into the salsa mixture.

Cook for an additional 1 hour with the lid slightly ajar (to let moisture escape).

Serve in tortillas with your favorite taco toppings!

https://embed.mediavine.com/videos/owry6pjhcfcokaaiwzv3

Chicken Tinga Tacos - the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from The Minimalist Kitchen (affiliate link) cookbook (although I've taken the liberty of adding "The Best" as a necessary recipe title prefix).

The comment is fair but stated in what I feel is slightly rude but telling someone who visits your site and likes you post to Lighten up is definitely rude. And these tacos are just ok, imo.

https://content.jwplatform.com/videos/KjfWXOqB.mp4

Chicken Tinga Tacos – the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from The Minimalist Kitchen (affiliate link) cookbook (although I’ve taken the liberty of adding “The Best” as a necessary recipe title prefix).

This easy weeknight dinner is a major winner. Chicken breasts cook in a perfectly spiced marinate until shreddable—pair it with your favorite taco toppings for a dinner that will be requested again and again. Recipe on Delish.com!

Slow Cooker Chicken Tacos

lb. boneless, skinless chicken breasts (about 4)

yellow onion, sliced

chiles

kosher salt

brown sugar

Mexican beer,

Corn tortillas

cabbage

Sliced jalapeño

avocado

Place onions at the bottom of slow cooker, then place chicken on top. In a medium bowl or measuring cup, whisk together lime juice, chiles, salt, brown sugar, garlic powder, chili powder, and cumin. Pour lime juice mixture and beer over chicken. Cover and cook on low for 4 hours or high for 2 hours.&nbsp;

When chicken is tender, remove from slow cooker and shred, then return to slow cooker with 3 tbsp. chilis in adobo sauce&nbsp;and toss with the cooking liquid. Remove chicken with slotted spoon or tongs and serve with tortillas and toppings of your choice.

So good. I used chicken broth instead of beer. I thought it was great. I also roasted the jalapeños. Try it.

I'm very confused by something in the ingredients list & I've tried Googling it but can't seem to find an answer. 

The recipe calls for "4 chiles in adobo, chopped, plus 3 tbsp. chiles in adobo sauce". I don't understand what the difference is between "chiles in adobo" and "chiles in adobo sauce". I've looked up the adobo sauce and understand what that is but the first part eludes me. Please help! Thank you in advance!

This recipe is amazing - so simple and soooo flavorful!

Came out good. Only used about a tablespoon of the adobe sauce and it had a good kick.

Best taco recipe I’ve come across!
We made it in a deep pan on the stovetop and cooked for just over an hour on low heat and it was perfect!!

https://streaming.hearstdigitalstudios.com/bcdbb9e9-cfa1-46ae-b8b8-b42eb8129a72/video_rover_16x9_1080p_hd_1544995986_15449.mp4

These easy tacos are just the right amount of spicy. Perfect for your next taco tuesday!

These Crock-Pot Chicken Tacos Are A Weeknight Staple

These Crock-Pot Chicken Tacos are so ridiculously easy – just 3 ingredients and 5 minutes of prep! Enjoy the shredded chicken very simply, just rolled in a tortilla ... or create an entire taco bar of festive toppings!

•  Includes Make-Ahead Steps  •

3-Ingredient Crock-Pot Chicken Tacos

(1.25-ounce) packet low-sodium taco seasoning (see note)

(16-ounce) jar of your favorite salsa

sauce

Place chicken in the bottom of the slow...

Place chicken in the bottom of the slow cooker.

Sprinkle taco seasoning over chicken.

Pour salsa on top.

Cook on low (for 6-8 hours) or high...

Cook on low (for 6-8 hours) or high (for 4 hours).

Just before serving, use two forks to shred...

Just before serving, use two forks to shred the chicken.

Stir to evenly distribute salsa throughout chicken.

Serve immediately with optional toppings as desired.

https://mediavine-res.cloudinary.com/video/upload/utjnzmhan5bxsuuik3aq.mp4

In just 5 minutes, these delicious 3-Ingredient Crock-Pot Chicken Tacos are in the slow cooker, and cooking away! Ridiculously easy and sure to become your go-to lifesaver recipe on busy nights! Plus, you can top 'em any way you want, so they're great for Taco Tuesday and game day parties or tailgating, too!

Make your own restaurant-style chicken tacos at home. They are easy to make, perfectly crunchy, and SO delicious!

Chicken Tacos Recipe

chicken

shredded Mexican blend cheese

green chiles

salt and pepper

vegetable oil

Corn Tortilla

In a medium bowl, combine chicken, cheese, green chiles, salt and pepper, and mix.

Fill a large saucepan with about ¾ inch oil. Heat over medium heat to 375°F.

Add ¼ cup of chicken mixture to the middle of a corn tortilla, then fold like a taco and grab with your tongs. Rock the taco back and forth in the oil until it can lay down without opening, then place into the oil on its side.

Cook for 2–3 minutes on each side. When both sides are cooked, remove from oil and place on a paper towel–lined plate to drain. Repeat with the remaining tortillas and filling.

Add your desired toppings to fill the tacos before serving.

https://content.jwplatform.com/videos/J4ZOS7DK.mp4

Super Easy Restaurant-Style Chicken Tacos . Easy Ingredients Including Shredded Chicken, Cheese, Lettuce, Tomatoes, & Corn Tortillas.

Top 8 chicken taco recipe recipes from across the web

The most viewed chicken taco recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Chicken Tinga Tacos

Instant Pot Chicken Tacos

The BEST Easy Chicken Tacos

Crockpot Chicken Tacos (Mexican Chi...

The Best Chicken Tinga Tacos

Slow Cooker Chicken Tacos

3-Ingredient Crock-Pot Chicken Taco...

Chicken Tacos Recipe

Top 8 chicken taco recipe recipes from across the web

The most viewed chicken taco recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Chicken Tinga Tacos

Instant Pot Chicken Tacos

The BEST Easy Chicken Tacos

Crockpot Chicken Tacos (Mexican Chi...

The Best Chicken Tinga Tacos

Slow Cooker Chicken Tacos

3-Ingredient Crock-Pot Chicken Taco...

Chicken Tacos Recipe

The most viewed chicken taco recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine