Chicken Tinga Tacos - £1.75

Chicken Tinga Tacos - £1.75

The chicken in these tacos is rich and full of flavour as it cooks in the thick tomato sauce. Simply delicious!

SERVES 4
COOKS IN 45 mins
DIFFICULTY Easy

Ingredients

In the kit:

A spice mix to make your tinga sauce, including chilli powder, onion powder, garlic powder, ground cumin, smoked paprika, and oregano.

You will need:

Vegetable oil (1 tbsp)
Onion (1, finely chopped)
Garlic clove (1, crushed)
Passata (300ml)
Water (100ml)
Sugar (1 tsp)
White wine vinegar (2 tsp)
Salt (½ - 1 tsp, to taste)
Chipotle chilli paste (1 tbsp, optional)
Chicken breasts (450g, cut into strips)
Tortillas (8 small pieces. If you prefer hard tacos you could use these instead)
Limes (2, chopped into wedges)
Taco toppings according to taste; thinly sliced red onion, fresh coriander, tomatoes, avocado, purple cabbage, or cotija cheese are all great
A handheld blender

Method

The chicken in these tacos is rich and full of flavour as it cooks in the thick tomato sauce. Simply delicious!

Our kit costs £1.75 and serves 4

  1. In a wide pan, heat half the oil for a minute on a medium high heat. Add the garlic and onion, and cook for 5 minutes until softened. Remove from the heat
  2. To make the tinga sauce, place the passata, water, sugar, white wine vinegar, salt, your Teaspoon Club spice packet, and the cooked onion and garlic into a blender and blend into a sauce. If you are using chipotle chilli paste, mix it into the sauce now too
  3. In a wide pan, heat the remaining oil for a minute on a medium high heat. Brown the chicken strips lightly in the pan, being careful not to cook them for too long, as they will slowly in the tinga sauce
  4. Pour in the tinga sauce and simmer the chicken for 20 minutes, stirring occasionally, until the chicken is tender and cooked through
  5. Remove the chicken from the pan and shred the chicken using a  fork. Whilst you shred the chicken, continue to cook the tomato sauce slowly so it reduces to a thicker consistency
  6. Return the shredded chicken to the pan and cook on a medium heat for 5 minutes, until the sauce is significantly thicker and has  blended well with the shredded chicken
  7. Assemble the tacos by spooning the chicken tinga onto the tortillas, adding your chosen toppings and a squeeze of lime juice

If you would like to buy this recipe kit, click on the product link below

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