Nick’s Pick | Spicy ORGANIC Chicken Tinga Tacos
with Cabbage-Carrot Slaw & Avocado Purée
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Does a spicy taco night tinga your fancy? Chipotle pepper in adobo sauce brings its deep, smoky and piquant personality to this dish. Get it working in tandem with a Mexican-inspired spice blend that has its own chili-lime kick. Drop the filling of shredded chicken—certified organic, so it’s better for you and the environment—onto heated tortillas spread with silky avocado purée. Top with a zingy cabbage and carrot slaw for a crisp finish. And pop this tasty treat into your mouth.
We will send you:
- 2 Organic chicken breasts
- 150g Shredded cabbage
- 100g Matchstick carrots
- 1 Garlic clove
- 30ml Red wine vinegar
- 57g Avocado purée
- 1 Chipotle pepper in adobo
- 100ml Tomato sauce
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphites, Wheat
You will need:
Medium pan
Grater
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
32 g
Saturated Fat
5 g
Sodium
1520 mg
Total Carb
57 g
Sugars
12 g
Protein
37 g
Fibre
9 g
Preparation
Mise en place
Preheat the oven to 450°F. Roughly chop the chipotle pepper, reserving any adobo sauce. Grate the garlic.
Marinate the chicken
Pat the chicken dry with paper towel. In a medium bowl, combine the chicken, tomato sauce, garlic, chipotle pepper and adobo sauce (add ½ the sauce for medium spicy), ¾ of the spices and S&P.
Cook & shred the chicken
In a medium pan, heat a drizzle of oil on medium. Add the chicken* and marinade. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a bowl. Using two forks, shred the chicken.
Make the slaw
Meanwhile, in a second medium bowl, combine the cabbage, carrots, vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
Warm the tortillas
Stack and tightly wrap the tortillas in aluminum foil. Bake directly on an oven rack, 6 to 8 min., until heated through.
Plate your dish
Divide the tortillas between your plates. Spread with the avocado purée. Top with the chicken and a spoonful of the slaw. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
