Sheet Pan Chicken Tinga Naan Tacos

10 Prep Time
20 Cook Time

Looking for a quick and delicious dinner idea? Our Sheet Pan Chicken Tinga Naan Tacos, featuring Stonefire® Mini Naan, are the perfect solution. This easy recipe combines the rich, smoky flavors of chicken tinga with the warm, fluffy texture of naan bread. Topped with creamy mashed avocado, tangy pickled red onion, and fresh cilantro, these tacos are bursting with flavor and ready in just 30 minutes. Perfect for a weeknight meal or a casual gathering, this dish is sure to become a family favorite. Get ready to enjoy a vibrant and satisfying meal with minimal effort!


2 packs of Stonefire® Mini Naan

For the Chicken Tinga:

1 tbsp avocado oil or any neutral oil

1 yellow onion, diced

3 cloves garlic, minced

1 cup fire-roasted diced tomatoes

2 -3 chipotle peppers in adobo sauce

1 tsp ground cumin

1/2 tsp sea salt

2/3 cup chicken broth

2 lbs chicken breast or thighs

1 cup shredded Mexican cheese blend


For Serving:

Mashed avocado

Pickled red onion

Fresh cilantro


  1. Prepare the Chicken Tinga:

Select the sauté function on your Instant Pot. Once hot, add the oil and sauté the onion and garlic for 3-4 minutes, or until fragrant. Cancel the sauté function. Transfer the sautéed onion and garlic to a high-powered blender or food processor. Add the diced tomatoes, chipotle peppers in adobo sauce, cumin, salt, and chicken broth to the blender. Blend until smooth.

Pour the blended sauce back into the Instant Pot. Add the chicken and secure the lid. Select the manual (or high pressure) function and set the timer to 9 minutes. Once done, use a quick release to release the pressure. Once the steam has been completely released, remove the lid and transfer the chicken to a cutting board. Shred or dice the chicken using a fork and knife.

2. Assemble the Tacos:

Preheat the oven to 400°F Lay out Stonefire® Mini Naan on a large baking sheet. (tip: microwave the naan for 15-10 seconds so they are soft and fold in half easily) Spoon a generous amount of the chicken tinga mixture onto each naan & top with cheese. Fold in half and brush the naan with a little extra tinga sauce and bake for 8-10 minutes, or until cheese is melted and naan is warm and crispy. Top with desired toppings. We love mashed avocado, pickled red onion, and fresh cilantro. Serve immediately and enjoy!

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