Lime and chipotle chicken tinga tacos - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Lime and chipotle chicken tinga tacos By You Magazine - March 7, 2021 Tinga is a Mexican chilli and tomato stew with shredded meat stirred through it. This is a speedy version that makes a quick family meal and is a great way to use up leftover roast chicken. Maja Smend SERVES 4 PREPARE 20 MINUTES COOK 15 MINUTES 1 large red onion, thinly sliced Juice of 2 limes 1 tbsp sunflower oil 2 garlic cloves, crushed 1 tsp ground cumin 1⁄2 tsp chipotle chilli flakes 300ml passata 200g soured cream About 300g cabbage (green or red), finely shredded 2 carrots, peeled and julienned or grated 1⁄2 rotisserie chicken (or 300g leftover shredded chicken) 12 corn tortillas large handful coriander leaves Place 1⁄2 the sliced red onion in a bowl with the juice of 1 lime, season with salt, toss together and leave to pickle and turn bright pink, stirring from time to time. Meanwhile, heat the oil in a medium saucepan over a medium-high heat. Add the remaining onion and garlic and fry gently for 5-6 minutes until soft and starting to colour. Add 1⁄2 tsp cumin and the chipotle flakes and fry for another minute, then add the passata and season. Simmer for 6 minutes until the sauce has thickened up slightly. Meanwhile, in a small bowl, mix the soured cream with the remaining 1⁄2 tsp cumin, the juice of 1 lime and a pinch of salt. In a separate large bowl, toss the cabbage and carrot with 2 tbsp of the soured cream mixture and season. Fold the shredded chicken through the tinga sauce. Heat the tortillas according to the pack instructions then serve with the chicken, slaw, soured cream and pickled onions, with the coriander leaves scattered over. TIP Use the chicken skin too – it has lots of flavour. Slice it up and mix with the shredded chicken into the sauce. Recipes: Eleanor Maidment. Food styling: Sunil Vijayakar. Styling: Lydia Mcpherson RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved