Gluten Free Chicken Tinga Tacos
Smoky, saucy, and deeply satisfying, these chicken tinga tacos deliver bold Mexican flavor with tender shredded thighs coated in a fire-roasted tomato and chipotle sauce that clings to every bite. The whole dish comes together in a single skillet after a quick poach, making it an approachable weeknight dinner that still feels like something special. Corn tortillas are naturally wheat-free, so they're the perfect vehicle here — just char them over a gas burner until they're lightly blistered and pliable, and you're already halfway to taco perfection. The tinga sauce is blended from scratch using canned fire-roasted tomatoes, chipotle peppers in adobo, garlic, cumin, and oregano, so there's no mystery about what's going into the pan. One thing worth noting when cooking without gluten is that store-bought sauces and broths can sneak in hidden additives, but since you're building this sauce yourself from whole ingredients, that concern disappears entirely. Finished with fresh cilantro, diced white onion, a squeeze of lime, and optional sliced avocado, each taco is bright, smoky, and layered with texture. This recipe makes four generous servings, so it's just as good for a casual dinner party as it is for meal-prepping a week of satisfying lunches.
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- ½ tsp salt
- ¼ tsp black pepper
For the tinga sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2–3 chipotle peppers in adobo sauce, plus 1 tbsp adobo sauce
- 3 cloves garlic, peeled
- 1 tsp dried oregano
- ½ tsp ground cumin
- 2 tbsp olive oil
- 1 medium white onion, thinly sliced
- ½ cup chicken broth
For serving
- 8–10 corn tortillas
- ½ cup white onion, finely diced
- ½ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 avocado, sliced (optional)
Instructions
- 1
Place the chicken thighs in a large saucepan and cover with cold water by about 1 inch. Season with 1/2 tsp salt and 1/4 tsp black pepper. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 18–20 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer and is cooked through with no pink at the center.
- 2
Transfer the chicken to a cutting board and reserve 1/2 cup of the poaching liquid. Let the chicken rest for 5 minutes, then shred it into thin strips using two forks.
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