Chicken Tinga Tacos with Pickled Onion
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Ingredients
- 600 g skinless chicken thigh fillets
- 1 red onion, finely sliced
- 2 tbsp chipotle paste
- 400 g tinned chopped tomatoes
- 2 garlic cloves
- 2 tbsp cider vinegar
- 8 small corn tortillas
- 1 lime
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 387 kcal
- Protein
- 34.3 g
- Carbohydrate
- 30.8 g
- of which sugars
- 7.3 g
- Fat
- 13.3 g
- of which saturates
- 3.4 g
- Fibre
- 4.8 g
- Salt
- 0.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the red onion in a bowl with the cider vinegar and a pinch of sugar and leave to pickle while you cook.
- 2
Put the chicken thighs in a pan with the tinned chopped tomatoes, chipotle paste and garlic cloves. Cover and simmer for 20-25 minutes until the chicken is cooked through with no pink remaining.
- 3
Shred the chicken with two forks straight into the sauce.
- 4
Warm the small corn tortillas in a dry pan.
- 5
Fill the tortillas with the chicken tinga and pickled red onion, scatter with the fresh coriander, and serve with lime wedges.
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