Chicken Tinga Tacos
with Pico de Gallo and Guacamole
Instructions
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.
2 Prep
Peel and finely dice the shallots. Peel and mince the garlic.
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.
4 Simmer
Add the pulled chicken, tomato passata, honey and stock cube. Simmer for 5 min.
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.
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 640 · Prot 32 · Carbs 73 · Fat 27
Dairy-Free
Ingredients
Chicken Tinga
Pico de Gallo
To serve
Tinga is a Mexican stew made from chicken, cooked in tomatoes!
Cooking Time: 20 min
Cals 640 · Prot 32 · Carbs 73 · Fat 27
Dairy-Free
Instructions
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.
2 Prep
Peel and finely dice the shallots. Peel and mince the garlic.
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.
4 Simmer
Add the pulled chicken, tomato passata, honey and stock cube. Simmer for 5 min.
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.
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
Chicken Tinga
Pico de Gallo
To serve
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