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Chicken Tinga Tacos

  • Author: Maxine Dubois
  • Total Time: 25 minutes
  • Yield: 3 servings 1x


These Chicken Tinga Tacos are made with chicken breast, garlic, onion, chipotle peppers, tomatoes, and served on delicious tortillas.


  • 2 pounds chicken breast
  • 2 tablespoon oil
  • 3 garlic cloves, minced
  • 1 medium white onion, sliced
  • 8-12 corn or flour tortillas, warmed
  • Sauce
  • 1/3 cup chipotle with adobo from a can, crushed
  • 1 can fire-roasted tomatoes, crushed
  • 1 teaspoon dried oregano
  • Garnish
  • Sliced avocado
  • Red onion
  • Cilantro or green onion
  • Cotija cheese
  • Lime wedges


  1. Hit sauté on the instant pot and add the oil. Wait until the oil shimmers then toss in the onion and garlic, and saute until onion is soft, about 5 minutes. In a mortar and pestle, or alterintaly use a fork in a bowl, to crush the chipotles. Add the chipotle into the instant pot as well as the crushed tomatoes, chicken, oregano, and salt as you wish.
  2. Pressure cook on high for 20 minutes and quick release.
  3. With tongs, remove the meat and place into a large bowl. You can spoon as much sauce onto the plate as you wish.
  4. Serve on a warm tortilla and top with avocado, onion, cilantro, cotija cheese, and serve with lime wedges.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Cuisine: Mexican


  • Serving Size: 1
  • Calories: 137.6
  • Sugar: 3.4 g
  • Sodium: 441.4 mg
  • Fat: 3.2 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 9.9 g
  • Fiber: 1.5 g
  • Protein: 17.0 g
  • Cholesterol: 42.1 mg