Chicken Tinga Tacos
A Mexican dinner sized for one person, ready in 24 minutes. Roughly £2.90 a portion. Expect a bit of heat.
Per portion
Calories from protein 30%, carbs 34%, fat 36%. Estimated from the ingredients.
Roughly £2.90 a portion.
Method
- 1
Slice the chicken breast in half horizontally, then poach or fry until cooked through with no pink inside, about 8 minutes. Shred with two forks.
- 2
Finely chop a little of the onion and keep it back for the top. Fry the rest in a splash of oil with a pinch of salt over medium heat for 8 minutes until soft, adding the garlic for the last minute.
- 3
Stir in the chipotle paste and chopped tomatoes, add the shredded chicken and simmer for 5 minutes.
- 4
Squeeze in a little lime, taste and season with salt and black pepper, then serve in the tortillas, scattered with the reserved raw onion, the feta and the coriander, with the rest of the lime.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chicken-tinga-tacos/
