Chicken Tinga Protein Tacos

Ingredients

• 220 g chicken breast
• 6 corn tortillas
• 150 g cabbage
• 1 large tomato
• 1 small red onion
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tomato paste
• 2 tbsp chopped cilantro
• 1 lime cut into wedges

Method

1. Step 1

   Cut the 220 g chicken breast into bite-sized pieces and pat the pieces dry with paper towels.

2. Step 2

   Shred the cabbage (150 g), dice the tomato (1 large), and slice the red onion thinly (1 small).

3. Step 3

   In a small bowl, mix the ingredients for the smoky tinga sauce until smooth. Keep it ready for drizzling.

4. Step 4

   Season the chicken breast with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, then cook it in a hot pan until browned and fully cooked. Let it rest briefly before slicing or flaking.

5. Step 5

   Warm the 6 corn tortillas in a dry pan for 20 to 30 seconds per side and keep them wrapped in a clean towel.

6. Step 6

   Add a layer of crunchy vegetables to each tortilla so they create a base for the filling.

7. Step 7

   Top the tortillas with the cooked chicken breast, spoon over a little sauce, and add any warm toppings such as beans or corn if using.

8. Step 8

   Finish with cilantro and lime and serve immediately with extra lime on the side.