Chicken Tinga Tacos

By: Hannah Lee Leidy
Chicken Tinga Tacos
Courtesy Image

This taco recipe is from Brooke Warden who’s the owner and head chef Pink Cactus. A fun and casual Oaxacan style restaurant located in downtown Charleston serving breakfast, lunch and dinner. Dishes include tamales, tacos, enchiladas, tortas, quesadillas and margaritas.

Photo by: James Smith

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Serves 10 to 12

    For the Crock Pot
  • 4 pounds chicken thighs
  • 1 can chipotle in adobo
  • 10 garlic cloves, peeled
  • 2 tomatoes
  • 2 cups of chicken stock
  • For the Tacos
  • Corn tortillas
  • Canola Oil
  • For the Garishes
  • 1 to 2 limes
  • 1 large onion, chopped
  • 1 bunch cliantro, remove stem
  • Handful of radishes, thinly sliced
  • Cotija cheese
  • For the Crema
  • 1 cup sour cream
  • 1 lime, zested
  • 1 teaspoon kosher salt
  • ½ teaspoon Tajin seasoning
  1. Combine chicken thighs, chipotle in adobo, garlic cloves, tomatoes and chicken stock to a crock pot and let cook for 8 hours (or overnight). 
  2. Add a touch of oil to a nonstick pan.
  3. Add tortilla to pan and flip on both sides after tortilla starts to bubble. 
  4. Shred chicken and add to cooked tortilla.
  5. Combine sour cream, lime zest, salt and Tajin seasoning into a small mixing bowl. 
  6. Garnish with lime, onion, cilantro, radish and cotija.
  7. Sprinkle with crema.
  • Recipe by Brooke Warden, Pink Cactus, Charleston

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