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+ servings
five tacos assembled in a line on a teal cutting board with condiments of pineapple, cilantro and lime in the background

Chicken Tinga Tacos

Course Dinner
Yield 6 servings


For the tacos

  • 2 tbsp extra-virgin olive oil
  • 1 ½ lbs boneless, skinless chicken breast
  • 1 medium onion, finely chopped
  • 1 pinch kosher salt and freshly ground black pepper
  • 1 ½ cups red enchilada sauce (see note above)
  • 1 or 2 avocado(s), mashed
  • 8-12 tortillas, warmed
  • 4 oz crumbled feta or queso fresco

For the pineapple salsa

  • 2 cups fresh pineapple chunks
  • 2 tbsp chopped pickled jalapeño peppers OR ½ fresh jalapeño seeded and chopped fine
  • 1 lime, juiced
  • cup fresh cilantro, chopped
  • 1 pinch sea salt


For the tacos

  1. Heat the olive oil in a medium-sized saucepan over medium heat until it begins to shimmer. Add the chicken, onion, a pinch of salt and a pinch of pepper (if you don't actually pinch, use about ⅛ tsp). Cook, stirring occasionally and turning the chicken over, until chicken is browned all over and the onion is fragrant, about 3-5 minutes on each side. Add the enchilada sauce and chipotle peppers to the pan. Cover with a tight-fitting lid, reduce the heat to low, and simmer about 15 minutes, until the chicken is fully cooked and fork-tender to shred. Remove the pan from the heat; using two forks, shred the chicken in the pan, coating shredded pieces with sauce.

  2. To serve, spread the mashed avocado over the tortillas, top with chicken, crumbled cheese, and salsa (if desired... highly recommended!)

For the pineapple salsa

  1. In a medium bowl, combine the pineapple, jalapeño, lime juice, cilantro, and salt, and gently toss together. Use the salsa right away or refrigerate it in an airtight container for up to 2 days.