One-Pan Chicken Tinga Tacos
with Corn Salad
- Eggs
- Wheat
- Soy
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!
Ingredients
10 ounce
Chopped Chicken Breast
1 unit
Tomato Paste
1 unit
Chicken Stock Concentrate
1 tablespoon
Fajita Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
1 teaspoon
Hot Sauce
1 unit
Corn
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the corn salad's freshness, but some found the chicken sauce too tomato-heavy; adjusting seasoning to taste helps.
- Ease of prep: Quick and simple to make, with easy cleanup; perfect for busy weeknights or last-minute meals.
- Suggestions: Consider adding cheese, cilantro, or avocado; roasting the corn or using less mayo in the salad enhances flavor 🌽.
- Portions: Some felt there wasn't enough chicken for all the tortillas; adding rice or beans makes it more filling.
Reviews from our home cooks
Quick and so tasty. I loved the tangy tinga sauce and the corn salad was the bomb!
The corn salad was a fresh twist on traditional taco toppings and paired excellently with the spiced chicken.
Another full-of-flavor dish! The spice on the chicken with the crunch of the corn salad made for a delicious combination! Yum!
Loved the flavor on the chicken coating. Just the right amount of heat and tang. Corn salad added the perfect topping.
Pretty tasty. Threw the chicken & spices in the crockpot to turn on while at work. Made it a super easy weeknight meal since all I had to do was make the corn salad when I got home.
A new favorite! We mixed the sauce into the corn salad and then added it. Kept the sauce from dribbling out the back end.
Another flavor hit and we had it on Taco Tuesday. The corn salad was a surprise hit with the family.
The corn salad makes this meal! This is one of my favorite meals we have received.
Enjoyed the corn-salsa creme (though a roasted corn would be equally good). The tacos seasoning was a little too "tomato-pasty" and not a true Mexican-Southwest-TexMex flavor. I did like the chicken strips, much more than ground meat for tacos. Just the taste for my family was good - but could be better. The corn salsa saved the day. Would order again.
Not enough chicken, the tacos were mostly corn. And the corn salad was underwhelming. I think elotes would have been better than the corn salad (and the recipe only needs a couple more ingredients!)
