top of page

Chicken Tinga Tacos with Avacado Lime Sauce

Updated: Jul 5, 2022

One of my favorite go to recipes, these Instapot chicken tacos are a breeze to throw together. Flavor profiles of all of the ingredients dance perfectly in this dish. The smokiness of the chipotle plays off of the limey avocado sauce to create an absolutely delicious meal.

After making the Tinga sauce, give your blender a quick rinse and the avocado lime sauce will come together quickly; trust me, it's worth the extra step. I separate the avacado lime sauce into two bowls after blending and add some fresh chopped red onion and extra lime to one and serve it with chips as an appetizer before dinner. Enjoy!

Chicken Tinga Tacos with Avacado Lime Sauce
Download PDF • 516KB

Makes 6 servings

Preparation Time: 10 minutes

Cook Time: 35 minutes

Tinga Sauce Ingredients:

*1 1/2 tablespoons diced chipotle peppers in adobo sauce

*1/2 teaspoon salt

*1/2 teaspoon pepper

*1/2 cup of chicken broth

*1/2 can of diced tomatoes

*1/3 cup of fire roasted red peppers

*3 cloves of garlic

Chicken Tinga Ingredients:

*3 tablespoons olive oil

*1 medium sweet onion, diced

*1 teaspoon dried oregano

*1/2 teaspoon cumin powder

*2 pounds of chicken breast

Avacado Sauce Ingredients:

*1/4 cup sour cream

*1/3 cup fresh cilantro

*3 avocados, diced

*2 limes

*Salt to taste

For Serving:

*1 package corn tortillas

*1/4 cup fresh cilantro, chopped

*Cotija cheese

*1 lime

*Red cabbage, thinly sliced

*1/2 cup diced red onion


*Combine all of the Tinga sauce ingredients in a blender and pulse until smooth.

*Set your instapot to sauté and add in the diced onion. Cook for 2 minutes then add in the oregano and cumin powder, cooking for an additional minute.

*Pour the Tinga sauce and chicken into your instant pot. Set the pot to pressure cook for 8 minutes. Once finished let pressure release naturally for 10 minutes.

*While the chicken is cooking combine all of the avacado sauce ingredients in the blender. Process until it is a creamy consistency and set in the fridge to chill.

*Char the tortillas in a cast iron skillet until they are crispy. Placing under a slightly damp towel to keep warm.

*Remove chicken from instapot and shred.

*Set instant pot to sauté and add shredded chicken back in, letting it simmer in sauce for an additional 5 minutes.

*Plate by adding the chicken, then sauce, red onion, cilantro, red cabbage, and cotija cheese onto a charred tortilla.


Recipe and Taste Tester - Alina Gersib


bottom of page