Crispy Chicken Tinga Tacos with Pickled Onions

Tinga hails from Puebla, where chicken meets a smoky chipotle-tomato sauce that defines everyday Mexican comfort. Here, seared crispy thighs and bright lime-pickled onions pile into warm corn tortillas for an easy skillet dinner.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 520 cal
• 38g protein
• 42g carbs
• 22g fat
• 5g fiber

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Ingredients

• 1½ lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium white onion, sliced
• 3 garlic cloves, minced
• 2–3 plus 1 tbsp sauce chipotle peppers in adobo, minced
• 1 (14 oz) can fire-roasted diced tomatoes
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp kosher salt
• 12 corn tortillas
• ½ red onion, thinly sliced
• 3 tbsp lime juice
• ½ tsp sugar
• ½ cup crumbled cotija or feta
• ½ cup fresh cilantro leaves
• 1 avocado, sliced

Instructions

1. 1Make quick pickled onions first: toss the thinly sliced red onion with lime juice, sugar, and salt in a small bowl; set aside to soften and turn pink while you cook, at least 15 minutes.
2. 2Pat the chicken thighs dry and season both sides with salt. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. 3Add the chicken in a single layer and sear without moving until deeply browned on the first side, 4–5 minutes. Flip and cook another 3–4 minutes until nearly cooked through; transfer to a plate.
4. 4Reduce heat to medium, add the remaining oil and the sliced white onion. Cook, stirring, until softened and starting to caramelize at the edges, 5–6 minutes. Stir in the garlic and cook 30 seconds until fragrant.
5. 5Add the minced chipotles, adobo sauce, fire-roasted tomatoes, oregano, cumin, and remaining salt. Stir and simmer 2 minutes to marry the flavors.
6. 6Return the chicken and any juices to the skillet. Use two forks to shred the meat directly in the sauce. Simmer uncovered, stirring occasionally, until the sauce thickens and clings to the chicken and most liquid has evaporated, 8–10 minutes. Taste and add more chipotle or salt if desired.
7. 7Warm the corn tortillas: either wrap in a damp towel and microwave 45 seconds or char them one at a time over a gas flame 10–15 seconds per side until pliable and lightly spotted.
8. 8Build tacos by spooning a generous amount of the crispy-edged tinga onto each tortilla. Top with pickled red onions, crumbled cotija, cilantro leaves, avocado slices, and a final squeeze of the remaining lime. Serve immediately with extra sauce on the side.