Chicken Tinga Tacos
with Pico de Gallo and Guacamole
Tinga is a Mexican stew made from chicken, cooked in tomatoes!
Cals 1269 · Prot 47 · Carbs 225 · Fat 30
Tips for Kids
Speedy
20 min
Tinga is a Mexican stew made from chicken, cooked in tomatoes!
Cals 1269 · Prot 47 · Carbs 225 · Fat 30
Tips for Kids
Speedy
Ingredients
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
15 Grams
Chicken stock cube
4*5*9*15*
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
10*11*
6 Piece
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 5310 / 1269 |
| Fats (g) | 30 |
| of which saturated (g) | 4.9 |
| Carbohydrates (g) | 225 |
| of which sugars (g) | 24 |
| Fibers (g) | 29 |
| Proteins (g) | 47 |
| Salt (g) | 4.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make pico de gallo
Peel and finely dice the onion. Finely dice the tomatoes. Finely chop the coriander leaves. Combine half of the onion and (reserve the rest of the onion for the chicken), the tomatoes and coriander in a bowl with half of the lime juice and a generous pinch of salt. Set aside.
Tip! If cooking for kids, keep a portion of the tomatoes aside before adding the onion, coriander and lime.
2 Start tinga
Peel and mince the garlic. Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the remaining onions with a pinch of salt and cook for 5-6 min until softened. Add the garlic, taco seasoning, smoked paprika powder and the chipotle powder (spicy!) and cook for 1 min further.
3 Simmer
Add the pulled chicken, tomato passata, honey and 0.5 stock cube. Simmer for 5 min.
Tip! If cooking for kids, reserve a portion of the plain chicken and cook it separately.
4 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.
5 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.
Tip! Serve the tortillas separately with the plain chicken, guacamole and pico de gallo on the side.
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