Chicken Tinga Tacos with Summer Squash & Tomato Salsa

Chicken Tinga Tacos

with Summer Squash & Tomato Salsa

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

With its origins in Puebla, Mexico, “tinga de pollo” (or chicken tinga) typically consists of shredded chicken stewed in a flavorful tomato-based sauce. Tonight, we’re putting our spin on the classic with this crowd-pleasing adaptation: chicken tinga tacos. We’re seasoning our chicken with bold spices before shredding it for the filling. And we’re turning the traditional tomato sauce into a delicious salsa, made with fresh tomato and green patty pan squash, a scalloped summer variety. Visit our partner TODAY.com/Food to learn how to make this delicious dish in a special video featuring Siri Daly.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    625 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Quarter the lime. Small dice the squash. Core and small dice the tomato. Pick the cilantro leaves off the stems; discard the stems and finely chop half the leaves, keeping the remaining leaves whole. Pit, peel and thinly slice the avocado. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds.

Cook & shred the chicken:
2 Cook & shred the chicken:

Pat the chicken dry with paper towels; season with salt, pepper and the spice blend on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. When cool enough to handle, remove and discard the skin from the cooked chicken. Using 2 forks, shred the cooked chicken into bite-sized pieces. Set aside in a warm place.

Marinate the shallot:
3 Marinate the shallot:

While the chicken cooks, in a small bowl, combine the shallot, 1 tablespoon of olive oil and the juice of 2 lime wedges. Season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Make the salsa:
4 Make the salsa:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the tomato; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the tomato has softened. Stir in the chopped cilantro and the juice of the remaining lime wedges. Remove from heat and season with salt and pepper to taste.

Warm the tortillas:
5 Warm the tortillas:

While the salsa cooks, stack the tortillas on a large piece of aluminum foil; tightly wrap the foil around the tortillas. Carefully place directly onto the oven rack. Warm 6 to 8 minutes, or until heated through. Remove from the oven. Just before serving, carefully unwrap the warmed tortillas and transfer to a serving dish.

Finish & serve your dish:
6 Finish & serve your dish:

Season the avocado with salt and pepper to taste. Divide the shredded chicken, marinated shallot (draining just before adding) and some of the salsa (you may have extra salsa) between the warmed tortillas. Garnish with the radishes, whole cilantro leaves and seasoned avocado. Serve with the sour cream and any remaining salsa on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Quarter the lime. Small dice the squash. Core and small dice the tomato. Pick the cilantro leaves off the stems; discard the stems and finely chop half the leaves, keeping the remaining leaves whole. Pit, peel and thinly slice the avocado. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds.

2 Cook & shred the chicken:

Pat the chicken dry with paper towels; season with salt, pepper and the spice blend on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. When cool enough to handle, remove and discard the skin from the cooked chicken. Using 2 forks, shred the cooked chicken into bite-sized pieces. Set aside in a warm place.

Cook & shred the chicken:
Marinate the shallot:
3 Marinate the shallot:

While the chicken cooks, in a small bowl, combine the shallot, 1 tablespoon of olive oil and the juice of 2 lime wedges. Season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

4 Make the salsa:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the tomato; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the tomato has softened. Stir in the chopped cilantro and the juice of the remaining lime wedges. Remove from heat and season with salt and pepper to taste.

Warm the tortillas:
5 Warm the tortillas:

While the salsa cooks, stack the tortillas on a large piece of aluminum foil; tightly wrap the foil around the tortillas. Carefully place directly onto the oven rack. Warm 6 to 8 minutes, or until heated through. Remove from the oven. Just before serving, carefully unwrap the warmed tortillas and transfer to a serving dish.

6 Finish & serve your dish:

Season the avocado with salt and pepper to taste. Divide the shredded chicken, marinated shallot (draining just before adding) and some of the salsa (you may have extra salsa) between the warmed tortillas. Garnish with the radishes, whole cilantro leaves and seasoned avocado. Serve with the sour cream and any remaining salsa on the side. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 6