Mexican · Lunch, Dinner
Chicken tinga tacos
Shredded chicken simmered in a smoky chipotle-tomato sauce, piled onto warm tortillas.
- Calories
- 493 kcal
- Protein
- 42 g
- Carbs
- 53 g
- Fat
- 12 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Ingredients
- 150 g Chicken breast
- 1 tbsp Chipotle in adobo
- ½ onion Onion
- 100 g Chopped tomatoes (tinned)
- 1 clove Garlic
- 3 tortillas Corn tortillas
- ½ tbsp Sunflower oil
- ½ tsp Ground cumin
- ¼ tsp Salt
- 5 g Coriander
Method
- Poach the chicken in simmering water for 15 minutes until cooked through, then shred with two forks.
- Warm the oil and cook the onion and garlic for 5 minutes until soft.
- Stir in the chipotle, tomatoes and cumin, simmer 8 minutes, then fold in the shredded chicken.
- Warm the tortillas and pile the tinga on top, finishing with coriander.
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