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Chicken tinga tacos
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½ tbsp sunflower oil
1 red onion, sliced
2 cloves garlic, crushed
1 tbsp Cooks’ Ingredients Chipotle Paste
400g can chopped tomatoes
2 sweetcorn cobs
1 avocado, peeled, stoned and sliced
Juice of 1 lime
400g roasted chicken breast (skin removed), shredded
320g pack 8 soft tortillas with wholewheat
¼ x 28g pack coriander, leaves only
1. Start by making the tinga tomato sauce. Heat the oil in a frying pan and add the onion and garlic, frying for 3-4 minutes until softened. Add the chipotle paste and fry for a minute, then stir in the tomatoes and simmer for 15 minutes.
2. Meanwhile, simmer the corn in a separate pan of boiling water for 8 minutes, then drain and cool under cold water. Slice the kernels off the cobs in large pieces. Toss the sliced avocado with the lime juice and a pinch of salt.
3. Take the tinga tomato sauce off the heat and stir through the cooked, shredded chicken. Warm the tortillas according to the pack instructions and serve topped with the chicken, corn and avocado, sprinkling with coriander leaves to serve.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in July 2019.