I am convinced that my life started the day I first tasted this Chicken Tinga recipe from Pinch Of Yum. Here’s what’s good about chicken tinga - smoky, spicy, delicious, and super versatile! My favorite thing is to make a double batch of it, then eat it a different way for 4 days. I always follow her instructions on how to make the Instant Pot version. I have this one and love it!
Here’s my gameplan - Night 1 is Tacos, 2 is Quesadillas, 3 is Salads, and 4 is Loaded Sweet Potato Fries. YUM. I want to make more right now. Read on for recipes and explanations.
Follow the instructions in the original recipe, because you will make the best tacos of your LIFE. Trust me. The toppings are not optional - prep a bunch of each topping, so you don’t have to stop and chop on the other nights.
1-2 tsp. granulated garlic powder
2 corn tortillas (or flour)
1/4 cup shredded cheese
1/4 cup chicken tinga
Optional toppings: red onion, cilantro, sour cream
Bring a pan up to medium heat and spray with pan spray.
Sprinkle a little granulated garlic powder into the pan. This will form a garlicky crust on the outside of the tortilla.
Place 1 tortilla into the pan. Add 3/4 of the cheese.
While the cheese is melting, heat the chicken tinga up in the microwave until warm in a microwave-safe bowl.
Add the warmed chicken tinga to the tortilla in the pan, then top with the remaining cheese and the other tortilla.
When one side is golden and crispy, flip to the other side, adding more garlic powder and pan spray as needed.
When the next side is golden and crispy, remove from the pan, add toppings, and enjoy immediately.
I would be lying if I said this was a recipe. Here’s what to do: go to the grocery store and buy a bagged kale salad or any other kind that you like. I highly recommend buying one with a honey mustard style dressing, because it compliments well with the smoky/spiciness of the chicken tinga. Whip up the salad, then add the chicken and enjoy. I usually heat up my chicken a little bit, but it doesn’t matter much either way.
1 large sweet potato
1 cup cooked chicken tinga
1 Tbsp. olive oil
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
Optional toppings: queso fresco, cilantro, red onion
Preheat oven to 425 F. Slice a sweet potato into fries and spread on a sheet pan. Drizzle with olive oil, garlic powder, salt, and pepper.
Roast for about 20 minutes, checking occasionally to see if they're getting too crispy.
Pull them out when cooked and top with chicken tinga, queso fresco, cilantro, red onion - whatever sounds really good to you! Slide the loaded fries back into the oven for about 5 minutes or until warmed through.
Let me know if you end up making any of these delicious chicken tinga recipes! Tag me on Instagram @workinggirlnutrition, so I can see what you make!