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Chicken tinga tacos with avocado & pickled onion

30 MIN


Serving amount:
  • 2 chicken breasts
  • 1 taco seasoning sachet
  • 1 tomato polpa can
  • 1x 6 flour tortillas
  • 1 avocado
  • 1 capsicum
  • 1 green cabbage bag
  • 1 long red chilli
  • 1 red onion
  • 1 coriander bunch

This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.

Pantry staples: Cooking oil, sugar, vinegar (red wine)

Allergens: Wheat, gluten, soy, onion, garlic

Chef's note: Chicken tinga is a classic Pueblan dish made with shredded chicken in a sauce made from tomatoes, chilies and sliced onions. It is most often served with tostadas and beans.

Given the success of our recipe cards, we have decided to change the style of videos to better complement them. Rather than Charlie cooking the entire recipes, he now focuses on the technical and traditional elements of the weekly cuisines. The videos are now shorter, sharper and more informative. Giving you kitchen hacks and skills to ignite your inner chef.


1. Prepare the ingredients

Wash the vegetables. Thinly slice the onion, capsicum and chilli. Roughly chop the coriander leaves and stems. Halve and remove flesh from the avocado, slice thinly. Shred or thinly slice the cabbage.

2. Pickle the onion

Combine half of the onion with a dash of vinegar and a pinch of sugar. Leave to pickle for at least 10 minutes. 

3. Cook the vegetables

Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the remaining onion and half of the capsicum and cook for 5 minutes.

4. Add the chicken

Add the chicken and continue to cook for 5 minutes or until the chicken browns. 

5. Simmer the chicken tinga

Add the tomato polpa, taco seasoning and chilli to taste. Reduce the heat and simmer the dish for 10 minutes, turning the chicken halfway, or until the chicken is cooked. Add water if needed. 

6. Shred the chicken

Remove the chicken and shred it using two forks. Return the shredded chicken back to the pan and mix well. 

7. Heat the tortillas

Heat and soften the tortillas directly over a gas flame or in a frying pan. Keep warm by wrapping in a tea towel or in a low oven.

8. To serve

Divide the tortillas between serving plates. Top with the chicken tinga, cabbage, pickled onions, remaining capsicum, avocado and coriander.