Craving tacos, but short on time? Meet chicken tinga—the quickest, simplest way to turn a quick weeknight dinner into a flavor fiesta. This smoky Mexican dish is traditionally made with tomato, chipotle pepper, and adobo sauce, but there are tons of ways to spin it! Our version features chicken breast strips in a saucy blend of tomato paste and fajita spice. The filling is stuffed into soft flour tortillas and topped with creamy, lime-y corn salad. If you’ve got some on hand, be sure to serve with chips and salsa, and most of all, good company. It takes two to tinga!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Breast Strips
Fajita Spice Blend
Chicken Stock Concentrate
Flour Tortillas(ContainsWheat, Soy)
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Drain corn.
• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium- high heat. Add chicken to hot pan in a single layer; cook, stirring occasionally, until lightly browned and cooked through, 4-6 minutes. • Add another drizzle of olive oil to pan. Stir in scallion whites, tomato paste, and 3⁄4 tsp Fajita Spice (11⁄2 tsp for 4 servings). Cook, stirring, 1 minute. • Stir in stock concentrate, 1⁄4 cup water (1⁄2 cup for 4), and a squeeze of lime juice. Cook, stirring, until chicken is coated in sauce, 2-3 minutes.
• While chicken cooks, in a medium bowl, combine corn, lime zest, mayonnaise, 1⁄4 tsp Fajita Spice (1⁄2 tsp for 4 servings), 1⁄4 tsp sugar (1⁄2 tsp for 4), a squeeze of lime juice, and as much hot sauce as you like. Season with salt and pepper.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates. Fill with chicken filling and as much corn salad as you like. Garnish with scallion greens. Serve with any remaining corn salad and lime wedges on the side.