One-Pan Chicken Tinga Tacos

🥘 Ingredients

• black pepper
• chicken stock concentrate
  2 unit
• chopped chicken breast
  20 oz
• corn
  2
• fajita spice blend
  2 tbsp
• flour tortillas
  12 unit
• hot sauce
  2 tsp
• limes
  2
• mayonnaise
  4 tbsp
• olive oil
  4 tsp
• paper towels
• salt
• scallions
  4
• tomato paste
  2 unit

🍳 Cookware

• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Zest and quarter limes . Drain corn .

   scallions: 4, limes: 2, corn: 2
2. 

   2

   Pat chopped chicken breast dry with paper towels and season all over with salt and black pepper . Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken to hot pan in a single layer; cook, stirring occasionally, until lightly browned and cooked through, ⏱️ 4-6 minutes . Add another drizzle of olive oil to pan. Stir in scallion whites, tomato paste , and 3/4 tsp fajita spice blend (1 1/2 tsp for 4 servings). Cook, stirring, ⏱️ 1 minute . Stir in chicken stock concentrate , 1/4 cup water (1/2 cup for 4), and a squeeze of lime juice. Cook, stirring, until chicken is evenly coated in sauce, ⏱️ 2-3 minutes .

   chopped chicken breast: 20 oz, paper towels, salt, black pepper, olive oil: 4 tsp, tomato paste: 2 unit, fajita spice blend: 2 tbsp, chicken stock concentrate: 2 unit
3. 

   3

   While chicken cooks, in a medium bowl , combine corn, lime zest, mayonnaise , 1/4 tsp fajita spice blend (1/2 tsp for 4 servings), 1/4 tsp sugar (1/2 tsp for 4), a squeeze of lime juice, and as much hot sauce as you like. Season with salt and black pepper.

   mayonnaise: 4 tbsp, hot sauce: 2 tsp
4. 

   4

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Divide tortillas between plates. Fill with chicken filling and as much corn salad as you like. Garnish with scallion greens. Serve with any remaining corn salad and lime wedges on the side.

   flour tortillas: 12 unit