Chicken Tinga Tacos
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Chicken Tinga Tacos

Chicken Tinga Tacos

with Lime Aioli

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:
Spicy
Quick Prep
Allergens:
Egg
Mustard
Milk
Gluten

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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

¼ 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*

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Nutrition Values

Calories860 kcal
Fat46 g
Saturated Fat9 g
Carbohydrate69 g
Sugar18 g
Dietary Fiber9 g
Protein45 g
Cholesterol175 mg
Sodium2500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Zester
Large Non-Stick Pan
Tongs
Spatula
Measuring Spoons
Measuring Cups
Small Bowl

Instructions

Prep
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.

Start chicken
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!)

Make chicken tinga
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.**

Make lime aioli
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.

Warm tortillas
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!)

Finish and serve
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.