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Chicken Tinga Tacos

Chicken Tinga Tacos

with Lime Mayo

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Coming in hot is a taco classic hailing from Puebla! This tinga recipe transforms chicken into smoky, spicy, tomatoey goodness. Pair that with lime mayo and feta cheese, and you're bound to be making friends at the dinner table!

Tags:SpicyQuick Prep
Allergens:Egg/OeufMustard/MoutardeMilk/LaitSoy/SojaWheat/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

2 unit

Chicken Breasts

370 mL

Crushed Tomatoes

2 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

(ContainsSoy/Soja, Wheat/Blé)

½ tsp

Chipotle Powder

1 tbsp

Garlic Puree

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories910 kcal
Fat47 g
Saturated Fat8 g
Carbohydrate69 g
Sugar13 g
Dietary Fiber9 g
Protein52 g
Cholesterol155 mg
Sodium1540 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, wash and dry all produce. Heat Guide for Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Core, then cut poblano into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!) Roughly chop cilantro. Zest lime, then cut remaining lime into wedges. Pat chicken dry with paper towels, then cut into 1/4-inch strips. Season with half the 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. (NOTE: Chicken will finish cooking in step 3.)

3

Add garlic puree, poblanos, crushed tomatoes, remaining Mexican Seasoning, 1 tsp sugar, 1/4 cup water (dbl both for 4 ppl) and 1/2 tsp chipotle powder to the pan with chicken. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine. Bring to a boil, then reduce the heat to medium. Simmer until sauce is thickened and chicken is cooked through, 10-12 min.**

4

While chicken cooks, add lime zest, mayo 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

Divide tortillas between plates. Top with chicken tinga and lime mayo. Sprinkle feta and cilantro over top. Squeeze over a lime wedge, if desired.