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Chicken Tinga Tacos

Chicken Tinga Tacos

with Lime Aioli

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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!

Tags:SpicyQuick Prep
Allergens:Egg/OeufMustard/MoutardeMilk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

370 mL

Crushed Tomatoes with Garlic and Onion

1 tbsp

Mexican Seasoning

160 g

Poblano Pepper

1 unit

Lime

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

7 g

Cilantro

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

1 tsp

Chipotle Powder

Not included in your delivery

½ tsp

Salt*

½ tsp

Pepper*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories860 kcal
Fat46 g
Saturated Fat9 g
Carbohydrate69 g
Sugar18 g
Dietary Fiber9 g
Protein45 g
Cholesterol175 mg
Sodium2500 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Zester
Large Non-Stick Pan
Tongs
Spatula
Measuring Spoons
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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!)

3

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.**

4

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.

5

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!)

6

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.