Chicken Tinga Tacos
with Lime Aioli- Egg
- Mustard
- Milk
- Gluten
Coming in hot is a taco classic hailing from Puebla! This tinga recipe transforms chicken into your new favourite taco go-to. Pair that with lime aioli and feta cheese, and you're bound to be making friends serving this!
Ingredients
310 g
Chicken Leg (Boneless)
370 mL
Crushed Tomatoes with Garlic and Onion
1 tbsp
Mexican Seasoning
160 g
Hot Pepper
1 unit
Lime
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
7 g
Cilantro
Âź cup
Feta Cheese, crumbled
(Contains: Milk)
6 unit
Flour Tortillas
(Contains: Gluten)
1 tsp
Chipotle Powder
Not included in your delivery
½ tsp
Salt*
½ tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Heat Guide for Step TK (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!
Core, then cut poblanos into 1/4-inch pieces, removing seeds for less heat. (NOTE: We suggest using gloves when prepping poblanos!) Roughly chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges. Pat chicken dry with paper towels, then season with Mexican Seasoning, salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 2-3 min per side. (TIP: It's okay if it doesn't cook all the way through at this step!)
Add poblanos, crushed tomatoes, chipotle powder (NOTE: Reference Heat Guide), lime juice and 1/4 cup water (dbl for 4 ppl) to the pan with chicken, stirring to combine. Season with salt and pepper. Bring to a boil, then reduce to heat to medium. Simmer, until sauce is reduced slightly and chicken is cooked through, 10-12 min.**
While chicken cooks, add lime zest, mayonnaise and 1 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. ( NOTE: You can skip this step if you don't want to warm tortillas!)
Using two forks, pull chicken into smaller pieces, then stir into sauce. Divide tortillas between plates. Top each tortilla with chicken tinga and lime aioli. Sprinkle feta and cilantro over top. Squeeze over a lime wedge, if desired.
