Move over food trucks, these Chicken Tinga Street Tacos deliver all the flavor in just 30 minutes!
Street Tacos are the best! Small warm corn tortillas, stuffed to the gills with premium ingredients that deliver a punch of flavor in every bite. Better yet, you can treat your taste buds to Chicken Tinga Street Tacos with very little fuss. Delicious and easy – a winning combo in my book.
Canned fire roasted tomatoes and chipotle peppers in adobo sauce combine to provide a smokey tomato base with a kick of heat. A few more seasonings, some shredded rotisserie chicken and your Chicken Tinga filling is ready.
Selecting you desired heat level is easy peasy. Use 2 chipotle peppers for a nice medium heat level. 1 pepper for mild heat and 3 for extra spicy.
Avocado Mash
My new favorite street taco embellishment is avocado mash. Think of it as a casual version of guacamole. Just smash some ripe avocado to a spreading consistency. Add a squeeze of lime juice and a sprinkle of garlic salt and you have avocado mash. It clings nicely to your tortillas and keeps your chicken in place. It’s also better than trying to balance slippery avocado slices or chunks on the top of your little taco.
Avocado Corn Salad would be another great option for topping these tasty tacos. Initially paired with my chicken enchilada recipe, this is a simple salad of corn (fresh sweet corn is a great option), chopped avocado and tomato with a squeeze of lime juice and salt.
Kitchen hack confession: I used feta cheese instead of cojita because I had it on hand and it looks the same in a photo, News flash – it tasted great! If you’re a feta fan, give it a try.
The only thing left to do is open up a cold one and dig in!
Love Food Truck Recipes?
Check out this Food Truck Extravaganza post featuring Lobster Street Tacos, Fresh Corn Cakes with Summer Salsa, Chicken and Waffle Sliders, Cherry Crumble Bars and Bourbon Slushes. Seriously good eating!
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Chicken Tinga Street Tacos
Ingredients
Tinga Chicken
- 1 tablespoon olive oil
- 1 cup chopped sweet onion
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped Use 1 for mild or 3 for extra spicy
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 1/2 cup diced fire-roasted tomatoes
- 1/4 cup chicken stock
- 1/2 teaspoon kosher salt
- 3 1/2 cups shredded cooked chicken rotisserie chicken is a great option
Tortillas and Fixings
- 12 (6-inch) corn tortillas
- 2 ripe avocados
- 1 lime cut into wedges
- garlic salt, to taste
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced red onion
- crumbled cotija (feta works too)
Instructions
Tinga Chicken
- Heat olive oil in large skillet over medium heat and saute onion until tender (about 4-5 minutes), stirring occasionally. Add garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute.
- Puree diced tomatoes with liquid in food processor or blender until smooth. Add the tomatoes, stock, and salt to skillet. Bring to a simmer, and cook for 7 minutes. Give the sauce a taste and add a little adobo sauce if you want more heat. Remove 1/2 cup of sauce and set aside.
- Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
Avocado mash
- Mash avocados, squeeze in some lime juice and add garlic salt to taste.
Tortillas & Fixings
- Warm each tortilla in dry skillet for 20 about seconds per side, keeping them warm on a foil covered plate.
- Spread warm tortillas with avocado mash then add chicken. Top tortillas with cilantro, red onion, and cheese. Spoon a little of the reserved sauce onto tacos. Serve with lime wedges.
I just love street tacos. I’ve tried them in a lot of places and these sound great.
Love the rotisserie chicken recipes.I will definitely put them on the shopping list.
Look so delicious, Cathyš