Are you an I’ll-start-Monday person?

chicken tinga tacos with grilled corn guacamole by @howsweeteats I

Let’s taco ’bout it!


chicken tinga tacos with grilled corn guacamole by @howsweeteats I

I can’t resist a pun, pretty much ever.

chicken tinga tacos with grilled corn guacamole by @howsweeteats I

I’m MAJORLY an I’ll-start-Monday person. To a fault, With absolutely everything! Right now, I’m in I’ll-start-meal-prepping-on-Monday-again mode. Guys, it’s been bad. I’ve been absolutely horrific with planning our meals the last few weeks. Eddie was traveling, it’s hot and I don’t want to eat anything warm, I want to live on sweet corn, tomatoes, basil and balsamic glaze and we’ve found ourselves scrambling for dinner so many nights lately.

Which is hilarious, because we have TONS of food. But it’s one of those things where you open the overflowing fridge or the stocked pantry and you’re like WE HAVE NO FOOD for dinner.

Such brats.

chicken tinga tacos with grilled corn guacamole by @howsweeteats I

These tacos though! They are getting me back on backwagon. At least this week, before we head on vacation.

They are super smokey and roasted and wonderful. I love ’em!

chicken tinga tacos with grilled corn guacamole by @howsweeteats I

Chicken tinga tacos NEVER called out to me before because they are based on a tomato-sauced shredded chicken and we all know how I feel about tomato sauce. But a few weeks ago, while Eddie was away and I was desperate to do, well, ANYTHING, we drove to Cleveland to see my brother and SIL and had chicken tinga tacos.

We had them at a place called Coastal Taco, and while there were a few things left to be desired, the first taco I tasted was the chicken tinga and I just couldn’t stop thinking about it. I wish I would have ordered another one (or three), but in true Jessica fashion I had to try multiple different tacos on the menu because who is boring and get’s just ONE kind?!

Not I.

chicken tinga tacos with grilled corn guacamole by @howsweeteats I

That week when we got home, these were the first thing I made. The chicken is absolutely incredible – smoky and saucy with a touch of heat. It can be used in so many other dishes too – enchiladas, pasta, pizza, salad – the ideas are endless.

Of course, since I can’t leave well enough alone, I whipped up some guacamole with grilled corn. Because everything is better with both of those things: guac AND grilled corn. Finished off with a quick pico and a spritz of lime, it’s heaven on a plate.

Now margarita monday, that’s up next.

chicken tinga tacos with grilled corn guacamole by @howsweeteats I

Chicken Tinga Tacos with Grilled Corn Guac

5 from 3 votes
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  • 1 pound boneless, skinless chicken thighs
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/2 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 (14-ounce) can fire roasted diced tomatoes
  • 1 tablespoon tomato paste
  • 1 chopped chipotle pepper
  • 2 tablespoons adobo sauce from a can of chipotles
  • 12  corn or flour tortillas
  • queso fresco cheese for topping
  • lime wedges for spritzing

quick pico

  • 1 cup cherry tomatoes, chopped
  • 1/2 sweet onion, diced
  • 2 tablespoons chopped fresh cilantro
  • 1/2 lime, juiced

grilled corn guacamole

  • 3 avocados, chopped
  • 2 ears grilled corn kernals cut off
  • 1 jalapeño pepper, seeded and diced
  • 1/4 cup diced sweet onion
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Heat a large skillet over medium-high heat. Season the chicken liberally with the cumin, smoked paprika, garlic powder, salt and pepper. Place the olive oil in the skillet and brown the chicken on both sides until golden brown.
  • Remove the chicken from the skillet (set it on a plate for now) and reduce the heat to medium-low. Add the onion and stir well, tossing to mix it in with any brown bits from the chicken. Cook for 5 minutes, until softened. Add in the garlic, fire roasted tomatoes, tomato paste, chipotle pepper and adobo sauce. Stir well. Cook until the mixture comes to a simmer, stirring often. Add the chicken back into the skillet. Cover and cook on medium-low until the chicken is cooked through, 15 to 20 minutes.
  • Remove the chicken (reserve the sauce, you’ll use it in a minute) and place it on a plate to shred it. Or! I use my kitchen stand mixer to shred it. Once shredded, mix it back in with the saucy contents of the skillet. Keep it warm and build your tacos! Chicken on the tortilla, then some pico, guac, queso fresco cheese and lots of lime.

quick pico

  • Stir together tomatoes, onion, cilantro and lime. Add a pinch of salt and pepper. Stir again.

grilled corn guacamole

  • In a bowl, mash the avocado with a fork. Stir in the grilled corn, pepper, onion, cilantro, lime juice, salt and pepper. Mix until combined and you have the desired consistency of smashed versus mashed (< your call!). Taste and season additionally with salt and pepper or more lime juice if needed.


[adapted from serious eats]

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chicken tinga tacos with grilled corn guacamole by @howsweeteats I

Plus alllllll the chips!