Chicken Tinga Tacos
with black beans and and cilantro rice
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Jimmy Cababa
In Your Box (serves 6)
- 24 oz. Diced Boneless Skinless Chicken Breasts
- 3 Red Bell Pepper
- 15½ oz. Black Beans
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12 Small Flour Tortillas
- 8 fl. oz. Tomato Sauce
- 8 oz. Cilantro Lime Rice
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4 oz. Shredded Cheddar Cheese
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4 oz. Sour Cream
- 2 Tbsp. Cornstarch
- 2 Tbsp. Taco Seasoning
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.
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Nutrition (per serving) o305J9P0
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Calories560
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Carbohydrates61g
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Net Carbs52g
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Fat18g
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Protein39g
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Sodium1410mg
Recipe Steps
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
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1 Prepare The Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Pat chicken breasts dry -
2 Start The Meal
In a clean slow cooker, combine bell peppers, and tomato sauce.. Top with chicken breasts and taco seasoning.
Turn slow cooker on to high heat. Cover, and cook for 3 and a half hours.Make a cornstarch slurry. Stir slurry and beans into slow cooker and continue to cook until chicken reaches a minimum internal temperature of 165 degrees, 30 minutes. -
3 Heat The Rice
Place rice in a microwave safe bowl and microwave until warmed through, 1-2 minutes.
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4 Finish The Dish
Shred cooked chicken in slow cooker.
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.Serve tacos family-style, placing chicken in tortillas and topping with rice, cheese and sour cream. Bon appétit!
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