Gluten Free Pork Panko Chicken Tinga Tacos

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Tacos are life! If there was one food that was the universal sign of happiness, it would be the mighty taco. Gluten Free Pork Panko Chicken Tinga Tacos might just be my new favorite taco creation.

Gluten Free Pork Panko Chicken Tinga Tacos

I think most people would agree with me. I could eat tacos every day. They can take you on a trip around the world without ever having to leave your house. These tacos are taking us straight to Puebla, Mexico, but with a little twist.

Flavor in the Crunch

Gluten Free Pork Panko Chicken Tinga Tacos are all about the combination of textures. Tender juicy chicken with a crispy exterior combined with a silky, creamy sauce and velvety smashed avocado makes for a full sensory experience.

While some chicken tigna recipes include shredded chicken, this recipe combines the flavors of tinga in the sauce with crispy crunchy chicken. Giving the chicken it’s incredible texture in addition to flavor is Pork Panko.

I love using Pork Panko for breading. It’s an even 1 to 1 swap for traditional breadcrumbs and made with only two ingredients, pork rinds and salt. The combination of the pork panko and cornstarch help give this chicken the ultimate crunch.

Contrasting with the crunchy chicken is the smooth creamy tinga sauce. Traditional tinga combines tomatoes and chipotles in adobo. For this recipe we’re incorporating tomato paste, tomato sauce, chipotle pepper puree, and a handful of spices with decadent mayonnaise. I actually like to keep this sauce in a squeeze bottle so everyone can help themselves.

Crispy Delicious Gluten Free Pork Panko Chicken Tinga Tacos

Let’s taco ’bout how easy and delectable these tacos are. I love that the sauce can be made ahead of time. When it’s time to eat just fry up your chicken and dinner is served!

  • Create a breading station for your chicken tenders. Have one bowl with your cornstarch, one for the egg wash and one for the Pork Panko topping. I add the Pork Panko to the blender first to make it even more of a fine, sandy crumb.
  • Dip your chicken into the cornstarch and shake off the excess. Dip it into the egg wash, and finally dip it into the Pork Panko.
  • Make sure your oil is fully heated before frying your chicken. Hot oil will cook the chicken while locking in the moisture and giving you that crunch. If the oil isn’t hot enough you will be left with oily, soggy chicken.
  • Mix up your sauce until it’s smooth and creamy. You can either serve this in a bowl or in a squeeze bottle for ease.
  • Have fun topping your tacos! I love adding avocados, Dairy Free cheese, cilantro, and a squeeze of bright lime.

Still craving tacos? Make sure you check out my recipe for Gluten Free Bahn Mi Pork Tacos with Cucumber Slaw. Now let’s get cooking!

Gluten Free Pork Panko Chicken Tinga Tacos

Gluten Free Pork Panko Chicken Tinga Tacos

Crispy chicken in combined with a creamy tinga inspired sauce for a fun and fresh taco experience.
Print Pin Rate
Course: Main Course
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4


  • 1 Large skillet


Pork Panko Crusted Chicken

  • 1 lbs chicken tenders
  • 1 cup pork panko
  • 1/2 cup Gluten Free 1.1 flour
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1 egg
  • 1 cup water
  • 1/2 cup cornstarch
  • 1/2 cup vegetable oil

Tinga Sauce

  • 1/2 cup mayonnaise
  • 1/2 cup tomato sauce
  • 1 1/2 tbsp tomato paste
  • 1 1/2 tsp chipotle pepper puree
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin


  • Gluten Free tortillas
  • avocado slices
  • Dairy Free cheese
  • cilantro
  • lime wedges


Pork Panko Crusted Chicken

  • Add the egg and water to a bowl and whisk well to combine.
  • Place the cornstarch in a second bowl.
  • Add the pork panko, flour, salt, and pepper to a food processor and pulse until it forms a small crumb and is sandy. Pour into a third bowl.
  • Heat a large skillet over medium heat with the oil.
  • Dip the chicken into the cornstarch, shaking off the excess. Dip the chicken into the egg wash, followed by dipping into the Pork Panko mixture. Repeat with the remaining chicken tenders.
  • Gently lower the chicken tenders into the hot oil, careful not to over crowd the pan. If you have to fry them in batches that's okay.
  • Allow them to cook for approximately 3 minutes on the first side, or until golden brown. Flip them and cook 2-3 minutes on the second side.
  • Remove a paper towel lined plate to drain.

Tinga Sauce

  • Mix all of the ingredients together. I like to add this to a squeeze bottle for easy serving.

Chicken Tinga Tacos

  • Add your crispy chicken to a tortilla. Top with the tinga sauce. Add your favorite toppings.
  • Enjoy!
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

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