Spicy chicken tinga tacos with black beans and pico de gallo

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy chicken tinga tacos with black beans and pico de gallo

Summer Series

Spicy chicken tinga tacos with black beans and pico de gallo

Dairy-Free, Soy-Free, Spicy, Protein Plus

2 Servings, 740 Calories/Serving

15–20 Minutes

Hailing from the Mexican city of Puebla, this dish traditionally takes hours to make. But thanks to our pre-made tinga sauce, we get it to your table faster than you can say muy delicioso

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Cooked black beans
  • Your choice of protein
  • Sunbasket tinga sauce (Sunbasket vegetable stock - onions - diced tomatoes - tomato paste - extra virgin olive oil - lime juice - arrowroot powder - chipotle chiles in gluten-free adobo - sweet smoked paprika - kosher salt - lime zest - granulated garlic - onion powder)
  • Sunbasket pico de gallo (tomatoes - onions - jalapeño - red wine vinegar - lime juice - minced cilantro - kosher salt)
  • Organic fresh cilantro
  • Mi Rancho Artisan tortillas

Nutrition per serving

Calories 740, Total Fat 36g (46% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 1170mg (51% DV), Total Carb. 74g (27% DV), Fiber 9g (32% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the beans and your protein

  • Rinse the black beans.
  • Steak or pork strips, diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper. 
  • Chicken breasts: Pat the meat dry with a paper towel; cut into 1-inch strips. Season with salt and pepper.
  • Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt.
  • Plant-based chicken: Pat the plant-based chicken dry with a paper towel; season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring once or twice, until lightly browned but not yet cooked through, 1 to 2 minutes. 

Stir in the tinga sauce and beans and cook, stirring occasionally, until your protein is cooked through, 1 to 2 minutes for shrimp; 3 to 5 minutes for steak, pork, diced chicken, or plant-based chicken; and 5 to 6 minutes for 1-inch chicken strips. Transfer to a plate and season to taste with salt and pepper. 

While your protein is cooking, prepare the remaining ingredients. 


Prep the toppings; heat the tortillas

  • In a small bowl, season the pico de gallo to taste with salt and pepper.
  • Coarsely chop the cilantro.
  • Remove 6 [12] tortillas from the package; save the rest for another use.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.


Set out the tortillas, your protein, pico de gallo, and cilantro. Invite everyone to assemble their own tacos.