Chicken Tinga Tacos with Mango
Prep time
Cook time
Total time
Spicy Tinga Chicken Tacos topped with Mango and Cotija
Recipe type: Main
Cuisine: Mexican
Serves: 6-8 servings
Tinga Chicken
  • 1 lb chicken breast, boneless
  • 2 tablespoons vegetable oil
  • 1 sweet onion, roughly chopped
  • 2 large cloves garlic, roughly chopped
  • 2 tablespoons chipotles in adobo sauce (2 tablespoons sauce +1 of the peppers)
  • 5 Roma tomatoes, seeded and roughly chopped
  • ½ tablespoon oregano
  • ½ teaspoon thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cups chicken broth
  • mango, diced
  • cotija cheese, crumbled
  • crema (or sour cream)
  • corn tortillas
  • cilantro
  • pico de gallo
  • fresh lime juice
  1. Boil chicken, remove and shred. Set aside.
  2. Add oil in sauté pan. Sauté onions for 3-4 minutes. Add garlic, tomatoes and cook for another minute or two.
  3. Add chipotle and adobo and seasonings/spices.
  4. Cook until thickened slightly and aromatic, about 5-6 minutes.
  5. Transfer to blender with hot chicken stock.
  6. CAREFULLY blend hot sauce until smooth.
  7. Return to pan over medium-high heat.
  8. Add shredded chicken and cook until thickened.
  9. Double corn tortillas for plating.
  10. Add chicken, top with pico, cilantro, crema, cotija cheese and mango.
  11. Finish with fresh lime juice and enjoy!
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Recipe by Southern FATTY at