Chicken Thigh Tinga Tacos

with pickled shallot and jalapeño

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 14 oz. Diced Chicken Thighs
  • 1 Jalapeño Pepper
  • 3 oz. Corn Kernels
  • Info
    1 oz. Grated Cotija Cheese
  • Info
    6 Small Flour Tortillas
  • 2 Lime
  • 1 Shallot
  • 3 fl. oz. Marinara Sauce
  • 1 Tbsp. Taco Seasoning
  • ¼ oz. Cilantro

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    698
  • Carbohydrates
    71g
  • Fat
    24g
  • Protein
    52g
  • Sodium
    1615mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Microwave-Safe Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and mince shallot. Coarsely chop cilantro (no need to stem). Quater lime. Juice three quarters and cut fourth quarter into small wedges. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.

  • 2

    Pickle the Shallot and Jalapeño

    Combine shallot, jalapeño, lime juice, 1 Tbsp. water and a pinch of salt in a microwave-safe bowl. Microwave, 30 seconds. Stir, then set aside, allowing flavors to marry, 5 minutes. While shallot and jalapeño marinate, cook chicken.

  • 3

    Cook the Chicken

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed, 3 minutes. Stir, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes. Add corn and taco seasoning and stir until combined, 60-90 seconds. Stir in marinara and remove from burner.

  • 4

    Heat the Tortillas

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, filling tortillas with chicken mixture, and topping with pickled shallot and jalapeño (to taste), cheese, and cilantro. Bon appétit!

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