30 Minute Crispy Cheese Chicken Tinga Tacos with Pineapple Salsa.

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!