Chicken Tinga Tacos with Grilled Corn Guac.
Are you an I’ll-start-Monday person?
Let’s taco ’bout it!
(Sorry.)
I can’t resist a pun, pretty much ever.
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.
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 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.
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 Guac
Ingredients
- 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
Instructions
- 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.
Notes
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I appreciate you so much!
Plus alllllll the chips!
49 Comments on “Chicken Tinga Tacos with Grilled Corn Guac.”
This looks awesome!
Just wondering, you mention using a cast iron skillet for this. I’ve seen a lot of stuff saying not to cook tomato based sauces in it but other things saying it’s fine and I don’t know which to believe! Did you use a cast iron skillet for this and was it ok? :)
i have also read (and heard) the same but i’ve never had an issue!
Ok, well I’m over the opening taco joke even though I did laugh. However, summer and taco’s just go together. Now that Chipotle charges 2 bucks for guac, it’s time to get serious about cooking at home. So I’m most thrilled about your grilled corn guac. Can’t wait to give it a whirl!!!
$2?! holy crap.
I’m totally an “I’ll start in January” person, which I think might be worse. I could get behind planning for these tacos, though! I love a good smoky sauce.
oh god, i’m that too. haha.
In a day that will live in infamy in my marriage, I once looked into an overflowing fridge/pantry and declared there nothing to eat. My husband responded with “You just went to the store!” and I turned and cried despondently “But all we have are INGREDIENTS!”
I laughed so hard when I read this. Love it and identify myself with it, oh so much! A few days ago, I sent my husband to the store to get a cooked rotisserie chicken and I actually had chicken defrosting in the fridge. Now, I know I’m not the only one.
these both actually made me laugh out loud. I GET IT!
My mouth always waters over delicious looking Mexican food, but those tortillas!! They look so roasty and amazing! I may have to go find myself some fresh corn tortillas today! :)
thanks lara!
My sister is a chef and one of the “staff meals” she makes for us outside of work most frequently is chicken tinga tacos! Chicken tinga is so delicious and easy, and we always request it when she offers to cook. Love the idea of slathering on some grilled corn guac next time!
i love that! had no idea your sis was a chef!
These look amazing and those charred tortillas look perfect! Also give me grilled corn on anything and I’ll be in love. Such a great idea for meal prep!
thanks molly!
Love this, tacos FOREVER! I have been really bad with meal planning lately, too and I blame summer. Who wants to spent Sunday meal prep-planning in the kitchen, when you can be outside in the pool. But, it comes to bite me in the butt when we are like you said “scrambling for dinner” during the week, horrible. I actually marinated some chicken thighs last night while watching the games and might be able to morph them into this.
right right right? i completely agree.
Yum! These look so good. I definitely want to try but without the meat for a veg option. More avo for me!
http://www.sprinklesandsaturdays.com
thanks julia!
I get paid over $77 per hour engaging from house with two youngsters reception. I ne’er thought i would be able to copulate however my supporter earns over 12k one month doing this and she or he convinced Good Well State to do. The potential with this can be endless. Here what i have been doing—–> http://www.Fox05.Tk
Wondering why we need to use an oven-safe skillet.
ah my bad! i started typing out this recipe before grabbing my notes and realizing i cooked it on the stovetop. changing it now, thanks!
I could just dip those scorched corn tortillas in the guac and be a happy camper!
Kari
http://www.sweetteasweetie.com
ME TOO.
((squeezes the lime ALL over said tacos and takes a HUGE bite)) Mmmm. Looks delicious. Love the vibrant colors too. Frozen drink to go along = great night.
yesss! xoxo
I’m pretty sure everything I’ve ever started in my life has been started on a Monday. No joke.
I GET IT.
Thank you, thank you for charring the tortillas on these wondrous tacos ;)
thanks gerry! :)
My mouth is watering!
And oh my goodness, I pull the “start on Monday” card on every to-do list, project, eating regimen, or good new habit I can!
ditto.
THIS is dinner perfection. I could literally stuff my face with these every single day and live happily ever after. And those charred tortillas and the grilled corn??? LOVE!!
thanks lauren! :)
hey girl these look amazing! Yummy!
thanks shawnna!
Corn guac? Why have I never done that before?? Soooo happening.
you must try!
I get paid over $69 per hour engaging from house with two youngsters reception. I ne’er thought i would be able to copulate however my supporter earns over 12k one month doing this and she or he convinced Good Well State to do. The potential with this can be endless. Here what i have been doing—–> http://www.Fox05.Tk
Oh you’re right you should never simply order one type of taco! These look great and I can definitely relate to feeling like you have nothing to eat (even when you’re stocked up) too.
H. Bowden
absolutely!
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yummm
Awesome recipe! Made this for dinner tonight… yummy yummy yummm..
Do you think I could throw this all in a crockpot?
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