Chicken Tinga Tacos

with Pico de Gallo and Guacamole
Tinga is a Mexican stew made from chicken, cooked in tomatoes!
1,497 Reviews
Cals 647 · Prot 48 · Carbs 54 · Fat 31
Family-Friendly
Try Hello Chef Now
20 min
Chicken Tinga Tacos with Pico de Gallo and Guacamole
Tinga is a Mexican stew made from chicken, cooked in tomatoes!
1,497 Reviews
Cals 647 · Prot 48 · Carbs 54 · Fat 31
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken Tinga
Pulled chicken
300 Grams
Shallots
1 Piece
Garlic cloves
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Taco seasoning
10 Grams
Smoked paprika powder
2 Grams
Chipotle powder
2 Grams
Tomato passata
200 Grams
Honey
15 Grams
Chicken stock cube 4*5*9*15*
0.5 Piece
Pico de Gallo
Red onion
0.5 Piece
Tomatoes
1 Piece
Fresh coriander
15 Grams
Lime
1 Piece
Salt
0.5 Tsp
To serve
Avocado
1 Piece
Salt
0.5 Tsp
6'' tortilla wraps 11*
6 Piece

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Make salsa

1 Make salsa

Peel and finely dice the onion. Finely dice the tomatoes. Finely chop the coriander leaves. Combine the onion, tomatoes and coriander in a bowl with half of the lime juice and generous pinch of salt. Set aside.
Prep

2 Prep

Peel and finely dice the shallots. Peel and mince the garlic.
Start tinga

3 Start tinga

Heat a non-stick pan over a medium-low heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt and cook for 5-6 min or until softened. Add the garlic, taco seasoning, smoked paprika powder and chipotle powder (spicy!) and cook for 1 min further.
Simmer

4 Simmer

Add the pulled chicken, tomato passata, honey and (0.5/0.5/1) stock cube. Simmer for 5 min.
Make guacamole

5 Make guacamole

Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add it to a bowl. Add the remaining lime juice. Mash the avocado with a fork, leaving some bits chunky. Season with a pinch of salt. Set aside.
Tip! Become an avocado ripening pro! If your avocado's still hard but you plan to use it the next day, put it in a brown paper bag with an apple or a banana.
Serve

6 Serve

Warm the tortillas in a pre-heated oven or microwave. Assemble the tacos by topping the tortillas with the chicken tinga, guacamole, and finally the pico de gallo.
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