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.

Pre-Prepped

Our chefs cook the sides and sauces, so there's no slicing, dicing, or measuring. Just pan-sear the protein for a mouthwatering dinner in under 20 minutes.

Spicy chicken tinga tacos with black beans and pico de gallo

Soy-Free, Spicy, Dairy-Free

2 Servings, 690 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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Ingredients

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 box.
  • Cooked black beans
  • Your choice of protein
  • Sunbasket tinga sauce (Sunbasket vegetable stock - organic 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 (organic tomato - organic onions - organic jalapeño - red wine vinegar - lime juice - minced cilantro - kosher salt)
  • Organic fresh cilantro
  • Mi Rancho Artisan tortillas

Nutrition per serving

Calories: 690, Protein: 37g (74% DV), Fiber: 9g (36% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 1.5g, Saturated Fat: 6g (30% DV), Cholesterol: 75mg (25% DV), Sodium: 1150mg (48% DV), Carbohydrates: 75g (25% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
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.

Instructions

Wash produce before use

1

Prep and cook the beans and your protein

  • Rinse the black beans.
  • Chicken, steak, or pork strips: 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. 
  • Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.
  • Tofu: Pat the tofu dry with paper towels; crumble or cut into ½-inch pieces. Season with salt and pepper. 
  • 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 regular shrimp; 3 to 5 minutes for jumbo shrimp, scallops, steak, pork, tofu, or plant-based chicken; and 5 to 6 minutes for chicken. Transfer to a plate and season to taste with salt and pepper. While your protein is cooking, prepare the remaining ingredients. 

2

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.

Serve

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