Chicken Tinga Tacos

This microwave taco filling develops its complex flavor in less than 10 minutes, instead of slow-cooking on the stove. Taco Tuesday just got a whole lot faster!
chicken tinga tacos

Recipe by Selma Brown Morrow

Price per serving: $1.58

  • Cook Time
  • Prep Time
  • 4Servings


  • 1 lb. boneless, skinless chicken thighs, cut into 3/4-inch pieces
  • 1 cup canned crushed tomatoes
  • 3 oz. fresh chorizo, casing removed
  • 1 tbsp. dried oregano, crushed
  • 1 1/2 tsp. chili powder
  • 2 tsp. adobo sauce from canned chipotle chiles, plus more, if desired
  • 1 1/2 tsp. red wine vinegar
  • 16 5-inch corn tortillas
  • 1 medium yellow bell pepper—stemmed, seeded and finely chopped
  • 8 medium radishes, thinly sliced
  • 1 cup sour cream
  • 5 scallions, thinly sliced


1. In a bowl, toss the first 5 ingredients with 2 tsp. adobo sauce. Cover with a plate and microwave on high until the chicken is cooked through, about 9 minutes. Stir in the vinegar and more adobo sauce, if desired. Season with salt and pepper.

2. Wrap the tortillas in paper towels, transfer to a plate and microwave on high until warmed, about 1 minute. Make 8 stacks of 2 tortillas each. Divide the chicken among the tortillas. Garnish with the bell pepper, radishes, sour cream and scallions.