One-Pan Chicken Tinga Tacos
with Corn Salad
One-Pan Chicken Tinga Tacos
Smoky shredded chicken tucked into warm tortillas and topped with a bright corn salad for an easy, one-pan taco night with bold flavor.
Ingredients
For 2 servings
- 10 ounce Chicken Breast Strips
- 1 unit Chicken Stock Concentrate
- 13.4 ounce Corn Kernels
- 1 tablespoon Fajita Spice Blend
- 6 unit Flour Tortillas
- 1 teaspoon Hot Sauce
- 1 unit Lime
- 2 tablespoon Mayonnaise
- 2 unit Scallions
- 1.5 ounce Tomato Paste
Additional Ingredients
- 2 teaspoon Olive Oil
- Pepper
- Salt
- ¼ teaspoon Sugar
PDF
DifficultyEasy
Prep Time5m
Total Time15m
Calories780
Protein39g
Carbs83g
Fat35g
Tags:
Protein SmartFiber SmartMass Gain FriendlyEasy PrepEasy CleanupClimate Superstar
⚠️Allergens:
🥚Eggs🌱Soy🌾WheatSwaps and substitutions
For egg-free, swap the mayonnaise for a plant-based mayo or plain dairy-free yogurt. For gluten-free, replace the flour tortillas with corn tortillas; for vegetarian, use seasoned chickpeas or tofu in place of the chicken.
What to serve with it
Serve with extra lime wedges, a crisp green salad, or black beans for a fuller plate. A cooling slaw, avocado slices, or pickled onions also balance the smoky, spicy flavors nicely.
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