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Chicken Tinga Tacos

An image of prepared Chicken Tinga Tacos showing a tortilla filled with chicken tinga, queso fresco, lettuce and red onion.
  • prep time: 5 min
  • total time: 10 min
  • serves: 4 people
  • calories: 0 1 serving

All you need is 6 simple ingredients and 10 minutes to make these delicious Chicken Tinga Tacos! Preparing the recipe for Big Batch Chicken Tinga Filling ahead of time not only helps you get taco night started sooner, but also allows the flavors of tomato and chipotle time to meld. Stuff some flour tortillas with the juicy shredded chicken tinga taco filling and top with lettuce, red onion, and a squeeze of lime for these fresh-tasting chicken tinga tacos. It’s a recipe you’ll want to put on repeat- and luckily, when you make a big batch of chicken tinga filling, you can.


  • 2 cups Big Batch Chicken Tinga Filling (click for recipe)
  • 8 flour tortilla (6-inch)
  • 1 cup crumbled queso fresco (optional)
  • 1 cup shredded lettuce
  • 1/2 cup diced red onion
  • 4 lime wedge


  • Tips

    • Cook Once, Eat Twice!  After you make these tacos, use the rest of your big batch of filling to make Chipotle Chicken Flatbread with Chili-Lime Crema.  Or, if you want just enough filling for this recipe, saute 1 cup chopped onion in 1/2 tablespoon vegetable oil in a 12-inch nonstick skillet.  Stir in 1 can Campbell's Condensed Tomato Soup,  1/4 cup water and 1/2 teaspoon cumin.  Add 1 pound skinless, boneless chicken tenders and 1 to 2 chopped canned chipotle peppers in adobo and simmer for 15 minutes or until done.  Shred the chicken and stir to coat.
    • For homemade crisp taco shells, heat the oven to 400°F.  While the oven is heating, take your tortillas and fold them in half to form taco shells, then stand them upright between the cups of 2 inverted muffin pans.  Bake for 10 minutes or until the tortillas are golden brown and crisp.
  • Step 1

    Heat the chicken filling in a 10-inch skillet over medium heat until hot.

  • Step 2

    Serve the chicken filling in the tortillas with the queso fresco, if desired.  Top with the lettuce and red onion and serve the lime wedges on the side.

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