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Mini Chicken Tinga Tacos

These mini chicken tinga tacos are crisp, smoky, and easy to serve as a party appetizer. The rotisserie chicken keeps the filling simple, while chipotle, tomato, cotija, and lime bring plenty of flavor in a small bite.

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Makes: About 20 to 30 mini tacos, depending on cutter size

Make Ahead · Bite-Size · Party Appetizer

by Amy Aversa

Mini chicken tinga tacos topped with cotija and cilantro served in lime halves.

Ingredients For the Tinga

  • 3 cups shredded rotisserie chicken
  • 2 tablespoons olive oil
  • ½ small white onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 to 2 chipotle peppers in adobo, finely chopped
  • 1 cup crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ¾ teaspoon kosher salt, plus more to taste

For the Tacos

  • 8 to 10 small 6-inch corn tortillas
  • Vegetable oil, for shallow frying

For Serving

  • ¼ cup cotija, crumbled
  • 2 tablespoons fresh cilantro, finely chopped
  • 4 to 5 limes, halved, for stands

Instructions

  1. Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 2 to 3 minutes. Add the garlic and chipotle peppers, then cook for another 1 to 2 minutes.
  2. Stir in the crushed tomatoes, oregano, cumin, and salt. Let the sauce simmer for 5 to 7 minutes.
  3. Add the shredded chicken and toss until warmed through and evenly coated in the sauce. Taste and adjust the salt if needed.
  4. Cut 2 to 3-inch rounds from the tortillas using the rim of a glass or a round cutter. Microwave the rounds for 5 to 10 seconds to soften, then fold each one and secure with a toothpick.
  5. Fill a skillet with enough vegetable oil to come about ½ inch up the sides. Heat over medium heat, then fry the shells for 1 to 2 minutes per side, until golden and crisp. Remove the toothpicks and drain the shells on paper towels.
  6. Fill the shells with chicken tinga. Top with cotija and cilantro, then serve in lime halves.

Make-Ahead Tips

  • The chicken tinga filling can be made up to 2 days in advance and refrigerated.
  • The shells can be fried 1 day ahead and stored in an airtight container.
  • Fill the tacos just before serving so the shells stay crisp.

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