Name: Chicken Tinga Tacos with Quick Pickled Onions
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs; 1 tbsp olive oil; 1 medium yellow onion, sliced; 3 cloves garlic, minced; 1 (15 oz) can fire-roasted diced tomatoes; 2 chipotle peppers in adobo, minced; 1 tsp dried oregano; 1 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; 8 small corn tortillas; 1/2 cup fresh cilantro, chopped; 1/2 cup crumbled queso fresco; 1/2 small red onion, thinly sliced; 1/2 cup apple cider vinegar; 1/2 cup water; 1 tbsp sugar; 1/2 tsp salt

Chicken Tinga Tacos with Quick Pickled Onions

PickledBerry0327

These Chicken Tinga Tacos are a vibrant Mexican-inspired dinner that delivers on both flavor and nutrition—ready in just about 35 minutes. Juicy, smoky chicken thighs are simmered in a chipotle-tomato sauce, thanks to a quick brining step that guarantees moist, tender meat. Quick-pickled onions add a tangy crunch to balance the rich filling, while fresh cilantro and queso fresco bring freshness and creaminess to every bite. The recipe is approachable for beginner and intermediate cooks, uses easy-to-find ingredients, and comes together quickly for a satisfying weeknight meal. Bright, bold colors and flavors make this a dinner you'll be excited to share.

Ingredients

Instructions

In a small saucepan, combine red onion, apple cider vinegar, water, sugar, and 1/2 tsp salt. Bring to a simmer, stir, and remove from heat. Let onions pickle while you prepare the rest of the dish.
Brine the chicken: Dissolve 2 tbsp salt in 4 cups water in a bowl. Add chicken thighs, let sit for 10 minutes, then drain and pat dry. (This brining step ensures juicy, tender chicken.)
Heat olive oil in a large skillet over medium heat. Add yellow onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
Add chicken thighs to the skillet, then pour in diced tomatoes (with juices), chipotle peppers, oregano, cumin, 1/2 tsp salt, and black pepper. Stir to combine. Bring to a simmer, cover, and cook for 12-15 minutes, until chicken is cooked through.
Remove chicken from pan and shred with two forks. Return shredded chicken to skillet, toss with sauce, and simmer uncovered for 3-4 minutes until thickened.
Warm tortillas in a dry skillet or microwave. Fill each tortilla with chicken tinga, quick pickled onions, cilantro, and queso fresco.
Serve immediately, with extra lime wedges if desired.