Chicken Tinga Tacos

with Pico de Gallo and Guacamole

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Instructions

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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. 

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2 Prep

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

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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 seasoningsmoked paprika powder and chipotle powder (spicy!) and cook for 1 min further.

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4 Simmer

Add the pulled chicken, tomato passata, honey and stock cube. Simmer for 5 min.

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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. 

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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.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle!

Pro 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.

Tinga is a Mexican stew made from chicken, cooked in tomatoes!

Cooking Time: 20 min

Cals 710 · Prot 38 · Carbs 78 · Fat 30

Dairy-Free

Ingredients

Number of people

Chicken Tinga

Pulled chicken 350 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 20 Grams
Chicken stock cube 0.5 Pieces

Pico de Gallo

Red onion 0.5 Pieces
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 6 Piece

Tinga is a Mexican stew made from chicken, cooked in tomatoes!

Cooking Time: 20 min

Cals 710 · Prot 38 · Carbs 78 · Fat 30

Dairy-Free

Instructions

photo

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. 

photo

2 Prep

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

photo

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 seasoningsmoked paprika powder and chipotle powder (spicy!) and cook for 1 min further.

photo

4 Simmer

Add the pulled chicken, tomato passata, honey and stock cube. Simmer for 5 min.

photo

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. 

photo

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.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle!

Pro 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.

Ingredients

Number of people

Chicken Tinga

Pulled chicken 350 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 20 Grams
Chicken stock cube 0.5 Pieces

Pico de Gallo

Red onion 0.5 Pieces
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 6 Piece
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