How long does Chicken Tinga Tacos keep in the fridge?

Chicken Tinga Tacos keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Chicken Tinga Tacos ahead of time?

Yes. Chicken Tinga Tacos is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most mediterranean chicken dishes taste better the next day once the masala has had time to meld.

What can I serve with Chicken Tinga Tacos?

Classic pairings include salsa-verde, guacamole. For a complete mediterranean thali, add a dal, a dry sabzi, papad, and a sweet ending.

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Chicken Tinga Tacos

Name: Chicken Tinga Tacos
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 500 g chicken breast, poached and shredded; 1 onion, sliced; 4 garlic cloves, minced; 3 chipotle peppers in adobo, chopped; 1 tbsp adobo sauce (from chipotle can); 1 cup crushed tomatoes; 1 tsp smoked paprika; 1 tsp cumin; 1 tsp dried oregano; 2 tbsp olive oil; 8 small corn tortillas; 1 avocado, sliced; 0.5 red cabbage, shredded; 0.25 cup coriander leaves; 1 lime, in wedges; 1 tsp salt

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Poach + sauté in chipotle-tomato

Time: 35 min
Serves: 3
Calories: 460 kcal
Protein: 38 g

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Method

1Heat olive oil, fry onion till translucent; add garlic.
2Stir in chipotles, adobo, crushed tomatoes, paprika, cumin, oregano and salt; gently bubble 6 minutes till thick.
3Blend the sauce smooth (or leave chunky), return to the pan.
4Gently mix in shredded chicken, gently bubble 4 minutes till every shred is coated.
5Warm tortillas on a tawa.
6Build: tortilla, tinga, avocado, cabbage, coriander; squeeze lime.

About this recipe

Built on chicken — swap with shredded jackfruit; same tinga sauce.

Ingredients

Method

About this recipe

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