Taco night doesn’t have to mean a mountain of ingredients or complicated prep. This chicken tinga recipe is bold and smoky thanks to chipotle peppers, and it comes together fast using pre-cooked or rotisserie chicken.
The pineapple salsa is the perfect contrast—sweet, juicy, and a little tart. It cools down the heat and brings an extra pop of freshness to every bite. Best of all, the whole meal feels festive without being fussy.
This is the kind of easy dinner for two that turns a weeknight into something to look forward to. You’ll want to keep this combo in your regular rotation.
Why You’ll Love This Recipe
- Big flavor, minimal effort
- Uses canned chipotles and cooked chicken
- Fresh salsa keeps it light
Equipment You’ll Need
- Skillet
- Blender or food processor
- Mixing bowl
Serving Suggestions
- Warm corn tortillas
- Lime wedges and crumbled queso fresco
Make-Ahead and Storage Tips
- Tinga mixture stores well up to 4 days
- Salsa can be made ahead too
Chicken Tinga Tacos with Pineapple Salsa
2
servingsKeep the screen of your device on
Ingredients
1 cup shredded cooked chicken
1 tbsp olive oil
1 clove garlic, minced
½ small onion, chopped
1 chipotle in adobo + 1 tsp sauce
1 small tomato
¼ cup chicken broth
Salt to taste
½ cup diced pineapple
2 tbsp red onion, finely chopped
1 tbsp chopped cilantro
Juice of 1 lime
Directions
- Blend chipotle, tomato, broth, and salt until smooth.
- In a skillet, cook garlic and onion in oil until soft. Add blended sauce and simmer 5 mins.
- Stir in chicken and heat through.
- Mix pineapple, red onion, cilantro, and lime juice in a bowl.
- Serve tinga in tortillas topped with salsa.
Like this recipe?
Follow @dinnerendeavor on Pinterest