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Crispy Chipotle Chicken Tinga Tacos

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A quick and easy recipe featuring smoky chipotle chicken with a crispy coating, topped with tangy pickled red onions, perfect for satisfying weeknight dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
  • 2 chipotle peppers in adobo sauce, minced (adjust based on your heat preference)
  • 1/2 cup tomato sauce
  • 1 small white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Vegetable oil for frying (canola or sunflower oil recommended)
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns (optional)
  • 8 small corn or flour tortillas
  • Cilantro leaves for garnish
  • Crumbled queso fresco or shredded cheese (optional)
  • Fresh lime wedges

Instructions

  1. Make the Pickled Red Onion: Combine apple cider vinegar, water, sugar, salt, and peppercorns in a small saucepan. Bring to a simmer over medium heat until sugar dissolves, about 3-4 minutes. Place sliced red onions in a heatproof jar or bowl and pour the hot brine over them. Let cool to room temperature, then refrigerate while preparing the chicken (minimum 30 minutes, but overnight is best for full flavor).
  2. Prepare the Chicken Tinga: Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent and fragrant. Add minced garlic and cook for 30 seconds more.
  3. Add tomato sauce, chipotle peppers, smoked paprika, cumin, oregano, salt, and pepper. Stir well to combine, then add shredded chicken. Cook for another 5 minutes, stirring occasionally, until the chicken is fully coated and heated through. Remove from heat and transfer to a bowl.
  4. Prepare the Crispy Coating: In a shallow bowl, mix flour, chili powder, garlic powder, and a pinch of salt.
  5. Coat the Chicken: Working in batches, dredge small handfuls of the chicken mixture in the flour mixture, pressing lightly so the coating sticks. Shake off excess flour.
  6. Fry the Chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat (around 350°F / 175°C). Fry coated chicken pieces for 2-3 minutes per side or until golden brown and crispy. Don’t overcrowd the pan; fry in batches if necessary. Use a slotted spoon to transfer chicken to paper towels to drain.
  7. Warm the Tortillas: Heat tortillas in a dry skillet or directly over a gas flame until soft and slightly charred, about 30 seconds per side.
  8. Assemble the Tacos: Place a few pieces of crispy chipotle chicken tinga on each tortilla. Top with a generous spoonful of pickled red onions, fresh cilantro leaves, and crumbled queso fresco if using. Serve immediately with lime wedges for squeezing.

Notes

If the chicken mixture feels too wet to coat properly, add extra flour or chill briefly before coating. Pickled onions taste better after chilling overnight. For gluten-free, substitute all-purpose flour with almond flour. For dairy-free, omit cheese and add extra lime. Baking the chicken at 425°F for 15-20 minutes is a lighter alternative to frying but less crispy.

Nutrition

Keywords: chipotle chicken, chicken tinga, crispy chicken tacos, pickled red onion, easy weeknight dinner, Mexican tacos, smoky chicken, crispy coating

Find it online: https://sofiaspice.com/crispy-chipotle-chicken-tinga-tacos-recipe-perfect-for-easy-weeknight-dinners/