Meal Kit

Chicken 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 chicken for tenderness and flavor, and these tacos show off the white meat like nobody's business. 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)

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

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
    633
  • Carbohydrates
    68g
  • Fat
    20g
  • Protein
    51g
  • Sodium
    1666mg

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 ground beef or ground pork, follow same instructions as chicken in Step 3, cooking with a pinch of salt and pepper, breaking up meat until no pink remains and protein reaches a minimum internal temperature of 160 degrees, 6-7 minutes.

  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 dry.

  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 mixture.

  3. 3

    Cook the Chicken Mixture

    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. Stir in corn, seasoning blend, and enchilada sauce until completely combined and warmed through, 1-2 minutes. 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 and squeezing lime wedges over to taste. Top with pickled vegetables (to taste), cheese, and cilantro. Bon appétit!

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