Chicken Tinga Tacos

Tex Mex Shredded Chicken Tacos

These tasty tacos bring a world of flavour to your weekly taco tuesday.
  • 35 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 4 People


  • 400 g canned diced tomatoes
  • 1 pot Continental Stock Pot Sensations Chicken Stock Pot
  • 1/4 cup boiling water
  • 30 g sachet taco seasoning mix
  • 750 g chicken thigh fillets
  • 1/2 cup light sour cream
  • 2 tablespoons chopped pickled jalapenos
  • 300 g packet finely shredded coleslaw mix
  • 1/3 cup chopped coriander leaves
  • 2 tablespoons lime juice or lemon juice
  • 8 wholegrain tortilla, warmed

  1. Place tomatoes, stockpot and water into a deep-frying pan over medium heat. Bring to a simmer and stir until dissolves. Stir recipe base. Add chicken. Bring to the boil, stirring regularly. Cover, reduce heat to medium-low and cook for 25 -30 mins, stirring occasionally, or until chicken is fork tender.

  2. Using tongs transfer chicken to a chopping board. Bring sauce to the rapid simmer over medium high heat and cook, uncovered, stirring occasionally, for 8 mins or until sauce is reduced and slightly thickened. Meanwhile using two forks shred chicken. Stir chicken through reduced sauce.

  3. Combine sour cream and jalapenos in a small bowl. Place coleslaw mix, coriander and lime juice in a bowl, toss to coat.

  4. Divide shredded chicken between warmed tortillas. Top with slaw and a dollop of jalapeno sour cream.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 593.655 kcal
Protein (g) 42.811 g
Sugar (g) 8.072 g
Fat (g) 22.087 g
Fibre (g) 9.163 g

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