Meal Kit
Chicken Tinga Tacos
with pickled shallot and jalapeño
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Patrick Le Beau
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)
- 12 oz. Diced Chicken Tenderloin
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6 Small Flour Tortillas
- 5 oz. Corn Kernels
- 3 fl. oz. Red Enchilada Sauce
- 1 Lime
- 1 Shallot
- 1 Jalapeno Pepper
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1 oz. Grated Cotija Cheese
- ¼ oz. Cilantro
- 1 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) pq1vBNO5
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Calories640
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Carbohydrates67g
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Net Carbs62g
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Fat21g
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Protein51g
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Sodium1690mg
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
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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.
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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 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 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 Heat the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
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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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