Delicious Chicken Tinga Tacos with Fresh Slaw Recipe

The aroma of Chicken Tinga Tacos with Fresh Slaw wafts through the air, enveloping you in a warm embrace of spices and vibrant flavors. Imagine tender, smoky chicken nestled in soft tortillas, topped with a crunchy slaw that sings of freshness every time it dances on your taste buds. Chicken pitas with tzatziki.

This dish isn’t just a meal; it’s an experience. Whether you’re hosting Taco Tuesday or simply looking to impress your family on a random Wednesday, Chicken Tinga Tacos with Fresh Slaw are sure to elevate any occasion. Thai yellow chicken curry Trust me; this flavor explosion will have everyone coming back for seconds—or thirds if they’re feeling adventurous! Thai inspired chicken salad. For more inspiration, check out this delicious taco bowl recipe recipe.

I once made these tacos for my best friend’s birthday party, and let’s just say I earned “Best Cook” status that night when everyone clamored for the recipe. For more inspiration, check out this crockpot taco pasta recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts will do nicely; adjust based on your hungry crowd.

• Tinga Sauce: A rich blend of tomatoes, chipotle peppers, and spices that brings everything together.

• Onions: Use one large onion for sweetness; caramelized onions add depth and flavor.

• Fresh Cilantro: Chopped cilantro brightens the dish with a fresh herbaceous note.

• Fresh Lime Juice: A splash of lime juice enhances all the flavors wonderfully.

• Tortillas: Choose soft corn tortillas for authenticity or flour tortillas if you prefer them.

For the Slaw:

• Cabbage: Use green or red cabbage for color and crunch; shredding it finely ensures great texture.

• Carrot: Grated carrots add sweetness and color to the slaw.

• Vinegar Dressing: A simple mix of vinegar, oil, salt, and pepper is perfect for dressing the slaw.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Chicken: Start by placing your chicken breasts in a pot with water and season generously with salt. Bring it to a boil; cook until tender—about 20 minutes is ideal.

Prepare Tinga Sauce: While the chicken cooks, blend tomatoes with chipotle peppers until smooth. Pour into a pan over medium heat until bubbling slightly.

Sauté Onions: In another pan, sauté sliced onions until they turn golden brown and fragrant—about 5-7 minutes works wonders for flavor.

Shred the Chicken: Once cooked, shred the chicken using two forks while it’s still warm. It makes shredding easier and retains moisture.

Add Chicken to Sauce: Combine shredded chicken into your tinga sauce. Stir well to coat every piece in that smoky goodness; let it simmer for about 10 minutes.

Mix Slaw Ingredients Together : In a bowl, toss shredded cabbage and grated carrots with vinegar dressing until evenly coated; set aside to let those flavors mingle.

Now you have everything ready! Serve up your Chicken Tinga Tacos topped generously with fresh slaw and an extra squeeze of lime juice if you’re feeling zesty!

Enjoy your culinary adventure!

Perfecting the Cooking Process

Start by marinating the chicken in spices while preparing the slaw. Sear the chicken for a flavorful crust before simmering in the chipotle sauce until tender and juicy. Flavorful cashew chicken.

Add Your Touch

Feel free to swap out chicken for beef or shredded jackfruit for a vegetarian option. Try adding unique toppings like avocado or pickled onions to enhance your tacos.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or microwave, adding a splash of water to keep it moist.

Sharing these tacos with friends at my last get-together turned into a fiesta! Their delighted reactions made all the effort worthwhile, reminding me why I love cooking.

FAQ

Can I use frozen chicken for Chicken Tinga Tacos?

Yes, but ensure it’s fully thawed before marinating and cooking.

What toppings pair well with Chicken Tinga Tacos?

Avocado, cilantro, and crumbled queso fresco add delicious flavors and textures.

How can I make this recipe spicier?

Add more chipotle peppers or include jalapeños in your slaw for an extra kick.

Print

Chicken Tinga Tacos with Fresh Slaw

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Anastasia Chen
• Total Time: 45 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Chicken Tinga Tacos with Fresh Slaw are a culinary delight that combines smoky, tender chicken with a vibrant, crunchy slaw. Perfect for any gathering or weeknight dinner, these tacos promise an explosion of flavors that will leave your guests asking for more. The balance of spices and fresh ingredients makes every bite unforgettable.

---

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup tinga sauce (made from 1 can diced tomatoes, 2 chipotle peppers in adobo)
• 1 large onion, sliced
• 1 cup fresh cilantro, chopped
• Juice of 2 limes
• 8 soft corn tortillas
• 2 cups shredded green cabbage
• 1 cup grated carrots
• ¼ cup vinegar dressing (mix of 3 tbsp vinegar, 2 tbsp olive oil, salt, and pepper)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Boil chicken breasts in salted water for about 20 minutes until tender.
2. Blend tomatoes and chipotle peppers until smooth; heat in a pan until bubbling.
3. Cook sliced onions in a pan over medium heat until golden brown (5-7 minutes).
4. Once cooked, shred the chicken using two forks.
5. Mix shredded chicken with tinga sauce and simmer for another 10 minutes.
6. Toss together cabbage and carrots with vinegar dressing until evenly coated.
7. Fill tortillas with tinga chicken and top with slaw. Serve with lime juice.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Boiling, Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 2 tacos (approximately 280g)
• Calories: 450
• Sugar: 6g
• Sodium: 940mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 51g
• Fiber: 6g
• Protein: 32g
• Cholesterol: 85mg