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

Nothing beats a chicken thigh for tenderness and flavor, and these tacos show off the thighs like nobody's business. (Cue up the ZZ Top's “Legs.”) Pickled vegetables, sharp shallot, and spicy jalapeño help build the perfect taco, along with soft cheese and cilantro. This taco's got flavor, and it knows how to use it. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.

In Your Box (serves 2)

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

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
    660
  • Carbohydrates
    62g
  • Fat
    24g
  • Protein
    52g
  • Sodium
    1728mg

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using whole chicken breasts, pat dry and cut into 1" dice. Follow same instructions as chicken thighs.

  • If using diced chicken breasts, follow same instructions as chicken thighs.

  1. 1

    Prepare the Ingredients

    Peel and mince shallot. Coarsely chop cilantro (no need to stem). Quarter 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. 2

    Pickle the Vegetables

    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 at least 5 minutes. While shallot and jalapeño pickle, cook chicken.

  3. 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. Then stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes. Add corn and seasoning blend and stir until combined, 60-90 seconds. Stir in enchilada sauce and remove from burner.

  4. 4

    Heat the Tortillas

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

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, filling tortillas with chicken mixture, squeezing lime wedges over to taste, and topping with pickled vegetables (to taste), cheese, and cilantro. Bon appétit!

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