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Weeknight style 30 Minute Crispy Cheese Chicken Tinga Tacos with Pineapple Salsa. Chicken, seasoned up with smoky chipotle peppers and enchilada sauce, then stuffed into crispy fried cheese tortillas. Each tinga taco is slightly crunchy on the outside, but spicy and cheesy inside. Serve with a charred corn and pineapple salsa, creamy crema, and a mix of your favorite toppings. These come together easily and are so delicious. The perfect twist on a classic taco that everyone will love!
When in Mexico, eat all the tacos you can! I mean, right? I figured since I’m in Mexico the next couple of days why not share one of my favorite tacos with you guys. And truly, these really are one of my favorites.
Jumping right into the details today!
So here’s how you make these quick tinga tacos
What I love so much about these tacos is just how quick and easy they are to make. Thirty minutes is really all that’s need. Alright, so the chicken. The key to a good tinga taco is canned chipotle peppers. They’re the key to the tinga sauce.
Cook the the chicken up in a skillet, add the peppers, then a bit of enchilada sauce. The enchilada sauce isn’t traditional, but I love the additional flavor and sauciness it adds. Simmer the chicken in the sauce, then once it is cooked, shred the meat.
I love to use chicken tenders, which cook up much faster than chicken breasts. If you want more flavor, try using chicken thighs.
Now the pineapple salsa
While the chicken cooks, make the pineapple salsa.
The salsa is also one of my favorites. Charred corn and fresh pineapple tossed together with serrano peppers and cilantro. It’s fresh and so delicious.
If you have extra time, char the serrano peppers over an open flame. It adds so much extra flavor.
The crispy fried cheese tortillas
When the chicken is cooked, heat a big skillet over medium heat. Add a few tortillas and a handful of cheese. Let the cheese melt, now flip the cheese and let it cook until the cheese is crisping on the edges. I know this sounds odd, but essentially you’re frying the cheese. Trust me it’s so delicious.
Flip the tortilla back over, add a second tortilla and then assemble the taco.
Layer up a little smashed avocado, salsa, and chicken, then drizzle over a little crema. Looks fancy and like these tacos took hours to prepare, but in reality, they take thirty minutes – tops.
Got to love that, and what’s even better? They taste pretty darn amazing too. Perfect weeknight tacos to keep dinner fresh and exciting!
Looking for other taco recipes? Here are some favorites:
Crispy Braised Chipotle Beef Tacos
Slow Cooker Braised Hawaiian Pineapple Chicken Tacos
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Lastly, if you make this 30 Minute Crispy Cheese Chicken Tinga Tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Crispy Cheese Chicken Tinga Tacos with Pineapple Salsa
Servings: 6
Calories Per Serving: 511 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 2 tablespoons extra virgin olive oil, plus more for rubbing
- 1 pound boneless skinless chicken tenders
- 1 yellow onion chopped
- 2-3 chipotle peppers in adobo finely chopped, use to your taste
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 cup red enchilada sauce homemade or store-bought
- 8-12 corn tortillas
- 1 1/2 shredded mexican cheese
- shredded lettuce, smashed avocado, crema, or sour cream
Pineapple Salsa
- 2 ears grilled corn, kernels removed
- 1 1/2 cup chopped pineapple
- 1-2 serrano peppers, seeded, if desired, chopped
- juice of 1 lime
- 1/3 cup fresh cilantro, chopped
Instructions
- 1. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the chicken and onion. Cook, stirring occasionally, until the chicken is browning, about 5 minutes. Add the chipotle peppers, enchilada sauce, oregano, salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes. Remove from the heat and shred the chicken. 3. Meanwhile, make the salsa. Combine all ingredients in a bowl and season with salt. 4. Heat a large skillet or griddle over medium heat. Add 2-3 tortillas and a handful of cheese, cover the pan and let cook 30 seconds, until the cheese is melty. Flip and cook another minute, until you see the cheese crisping, then flip and add another tortilla on top. Remove from the heat. 5. Stuff the tortilla with avocado, salsa, and chicken. Top with crema and additional salsa. Enjoy!
These were delicious! I loved the double layer shells but I found the technique a bit messy — my tortillas stuck to the pan a bit when the cheese side was down and didn’t really crisp up as much as I’d like. Next time — and there will be a next time — I might try the oven technique from the crispy chicken weeknight taco recipe.
Hey Dawn,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks so much for making it and sharing your review:) Sorry about the tortillas! xx
Was a huge hit with the family ! Delicious 😋 thank you for a wonderful page full of deliciousness!
Hey Kristie,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT
I made these for my boyfriend and my sister with no explanation of what I was making. They were super confused when I added the cheese then flipped the tortillas and then they were so pleasantly surprised!! This was super easy and tasted AMAZING!! Can’t wait to try more recipes.
Hey Katherine,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it! xx
Is this something that could be made in the crockpot by chance?
Hey Kathy,
Sure, you could do the chicken in the crockpot on low for 6-8 hours. I hope you love this recipe, please let me know if you give it a try! xx
Today for lunch I made the version in the book, on page 183, “Half Baked Harvest Super Simple.” So delicious. We made a fresh batch of T’s flour tortillas. Full tummies all around. Wonderful flavors!!
Hey Lorena,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! xTieghan
Hi!
You recently made these in IG in an IP. How long did you cook the chicken for.. if it’s 1lb chicken like in this recipe? And did you let it fully release pressure naturally or let the pressure out? Thanks!!
Hi Nina,
Here is the recipe that I made on IG:
https://www.halfbakedharvest.com/crispy-chicken-tinga-tacos/
Please let me know if you have any other questions!! xTieghan
Made this for my family as a last-minute dinner when we all ended up in in Colorado together for a quick night, we were all in town visiting friends & family. We weren’t able to find corn but made the salsa without it, and used only 1 Serrano pepper (they were spicy!). I also made your lime avocado crema to top the tacos, and used fresh avocado and cilantro to top as well. Added Mexican rice as a side dish and every last bit of the meal was devoured (even my dad, who is a meat and potatoes kind of guy, raved about this!). Will absolutely make again!
Hey Chelsea,
Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Hi! What can I do if I don’t have a grill for the corn?
Hi there,
You can put it over your stove top flame or roast in the oven. Please let me know if I can help in any other way. I hope you love the recipe! xTieghan
Worked out great on the stove top, thanks!
Hey there,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
Delicious & super easy to make! Definitely adding this one to the rotation.
Hey Nicole,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan