Mexican Chicken Tinga Tortillas with Red Cabbage and Charred Corn Slaw
Get ready for a flavour fiesta! Chicken Tinga is a versatile Mexican stew made with shredded chicken in a spicy, smoky tomato and onion sauce. In this recipe, the tinga is given a home-grown flavour with Knorr Chakalaka Soup, then served on tortillas with a crunchy cabbage slaw and a topping of sliced avocado.
Feeds
4Person
Preparation time
55Min.
intermediate
Ingredients
- For the chicken tinga:
- 15 ml olive oil
- 1 onion, finely chopped
- 4 cloves garlic, sliced
- 15 ml tomato paste
- 5 ml Robertsons Cumin
- 15 ml Robertsons Paprika
- 15 ml chipotle spice (optional)
- 1 x 400 g tin chopped tomatoes
- 375 ml water
- 50 g (1 sachet) Knorr Chakalaka Soup
- 3 cups cooked chicken, shredded
- the juice of 1 lemon
- 2.5 ml Robertsons Black Pepper, to taste
- For the slaw:
- 2 cobs of corn
- 1 cup shredded red cabbage
- 3 grated carrots
- 50 ml mayonnaise
- 15 ml lemon juice
- To serve:
- 4 large or 8 small tortillas
- 1 avocado, sliced
Preparation method
Nutrition
- Without milk
- Gluten Free
- Nut Free
- Vegan
- Vegetarian
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