Chicken Tinga Tacos 4-3

Chicken Tinga Tacos

Tacos with tender chicken, spicy tomato sauce, roasted corn and BBQ flavours.


Number of portions
  • 20 Santa Maria Tortilla Original 6”

Chicken Tinga 
  • 1 kg chicken thigh fillet

  • 40 g BBQ Rub Steakhouse 

  • 2 tbsp cooking oil

  • 5 dl Santa Maria Chunky Salsa

Roasted Corn
  • 500 g corn kernels

  • 3 spring onions

  • 1 zucchini

  • 2 tbsp cooking oil

  • 40 g BBQ Rub Chili 

  • 150 g salad cheese, crumbled

  • 100 g pumpkin seeds, roasted

How to prepare

Chicken Tinga
  1. Cut the chicken into small pieces, approx. 2x2 cm.

  2. Pour some oil into a frying pan and fry the chicken until nicely coloured.

  3. Add Steakhouse Rub and Chunky Salsa.

  4. Let simmer for 5–10 minutes.

Roasted Corn
  1. Cut the spring onion finely.

  2. Cut the zucchini into small cubes.

  3. Pour some oil into a frying pan and fry the corn at high heat until nicely coloured, approx.. 5 min.

  4. Add zucchini, spring onion and BBQ Rub. Fry for another 5 minutes.

  5. Serve with roman lettuce, lime and Chicken Tinga in tortillas.

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