Chicken Tinga Tacos
Smoky, tomatoey shredded chicken piled into warm corn tortillas with crunchy cabbage and avocado.
- Time45 min
- LevelEasy
- Costabout £2.04 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the chicken in a pan and cover with water. Bring to a gentle simmer and cook for 15 minutes until cooked through. Lift out and shred with two forks.
15 min - 2
Heat the oil in a frying pan. Cook the onion for 8 minutes until soft, then add the garlic, chipotle, cumin and oregano for 1 minute.
9 min - 3
Tip in the tomatoes and simmer for 10 minutes until thick and smoky. Blend with a stick blender if you like a smooth sauce.
10 min - 4
Stir the shredded chicken into the sauce and warm through for 3 minutes.
3 min - 5
Warm the tortillas in a dry pan for 30 seconds on each side.
- 6
Fill the tortillas with the chicken, cabbage and avocado. Finish with coriander and a squeeze of lime.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.