Spicy Tinga-Style Chicken Tacos
with Creamy Lime Slaw & Cilantro
Chipotle-spiked red salsa flavors tender chicken for these Mexican-inspired tinga-style tacos. Warm flour tortillas are filled with zesty coleslaw and the saucy, spicy chicken, plus a shower of fresh cilantro for a flavor-packed meal that’s on your table in record time.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lime
¼ ounce
Cilantro
4 ounce
Coleslaw Mix
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Chipotle Powder
10 ounce
Chopped Chicken Breast
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
4 ounce
Fresh Red Salsa
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Zest and quarter lime. Roughly chop cilantro.
• In a medium bowl, toss coleslaw mix with mayonnaise, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lime juice, a pinch of salt and pepper, and as much lime zest as you like. Set aside until ready to serve.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt. Cook, stirring occasionally, until chicken is lightly browned, 1-2 minutes. • Reduce heat to medium. Stir in salsa and ¼ tsp chipotle powder (½ tsp for 4 servings). (TIP: Add more chipotle powder if you like things spicy!) Cook, stirring occasionally, until chicken is cooked through and salsa has slightly thickened, 3-5 minutes more.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds. • Divide tortillas between plates. Fill with chicken, slaw (draining first), and cilantro. Serve with remaining lime wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
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