Tinga de Pollo Tacos (Chicken Tacos)

These tacos are so juicy and surprisingly easy to make. The flavor-packed adobo sauce makes for a more unique taco night that would surely impress guests!

Serves 2-3


  • Corn or flour tortillas
  • 2 large chicken breasts
  • Shredded cheese (Monterey Jack or Oaxaca work best)
  • 1 can chipotle peppers in adobo
  • 1 cup chicken broth
  • bunch of cilantro chopped
  • 1/2 onion chopped
  • pickled red onion (optional for garnish)

Avocado Crema:

  • 1 avocado
  • Juice of 1 lime
  • 2 cloves garlic
  • handful of cilantro
  • 1 jalapeño, de-seed for less spice

Spice Rub:

  • 1.5 tbsp Adobo
  • 1 tbsp paprika
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp cajun seasoning
  • 1 tbsp oregano


  1. Prep your chicken by rubbing the spice rub on both sides. Pan fry in some oil for 5-6 mins per side, just until the chicken is cooked
  2. While chicken is cooking, blend the ingredients for the avocado crema. If it’s not blending, add a dash of water to help smoothen. Finish the crema with salt to taste.
  3. Once the chicken is ready, remove and shred with 2 forks. It should be tender, juicy, and easy to shred apart.
  4. In the same pan the chicken was in, add your can of chipotle peppers in adobo and chicken broth. Add in shredded chicken back in and bring to a simmer.
  5. Once the sauce has mainly evaporated, your chicken is ready to go.
  6. Assemble tacos by heating up the tortilla on a burner, adding cheese, chicken, cilantro, onion, avocado crema and pickled onions. Yum!

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