Weeknight Chicken Tinga Tacos with Quick Pickled Onions

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large white onion, sliced
• 4 garlic cloves, minced
• 2-3 chipotle peppers in adobo, minced
• 1 tbsp adobo sauce from can
• 1 cup crushed tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 12 corn tortillas
• 1/2 red onion, thinly sliced
• 3 tbsp lime juice
• 1/3 cup fresh cilantro
• 1/2 cup crumbled cotija or queso fresco
• 1 avocado, sliced

Instructions

1. 1Make quick pickled onions first: toss sliced red onion with lime juice and salt in a small bowl; set aside to soften and pink up while you cook.
2. 2Pat chicken thighs dry and season both sides with salt and the black pepper.
3. 3Heat oil in a large skillet over medium-high. Sear thighs 3–4 minutes per side until deeply golden. Transfer to a plate (they will finish cooking in the sauce).
4. 4Reduce heat to medium, add remaining oil, and cook the white onion 4–5 minutes until softened and lightly browned at the edges. Stir in garlic and cook 30 seconds.
5. 5Add minced chipotles, adobo sauce, crushed tomatoes, broth, oregano, cumin, and remaining salt. Stir and bring to a simmer.
6. 6Nestle the seared chicken back into the sauce. Cover, reduce heat to medium-low, and simmer 15–18 minutes until chicken reaches 165°F and is very tender.
7. 7Transfer chicken to a cutting board and shred with two forks. Return shredded meat to the skillet and simmer uncovered 3–4 minutes so it absorbs the smoky sauce and thickens slightly. Finish with remaining lime juice.
8. 8Warm corn tortillas in a dry skillet or directly over a gas flame 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel.
9. 9Build tacos with a generous scoop of tinga, pickled onions, cilantro, cotija, and avocado slices. Serve immediately with extra lime wedges.