Name: Chicken and black bean tinga tacos
Cook time: 50 min
Total time: 50 min
Yield: Serves 4
Cuisine: Mexican
Ingredients: ½ small bunch coriander (cilantro), chopped; juice of ½ lime; 1 small red onion, finely sliced and mixed with juice of ½ lime; ½ green chilli, deseeded and finely chopped; 4 spring onions (scallions), chopped; 1 tsp chipotle paste (or more for a spicier finish); grated Cheddar cheese; coriander (cilantro) leaves, roughly chopped; 1 onion, finely chopped; 300 g/10½ oz watermelon, diced into small pieces; 2 tbsp olive oil; 4 cloves garlic, grated or crushed; 1 tsp dark brown sugar; 2 chicken breasts, skinless or 350 g/12 oz boneless chicken thighs; flaked sea salt and freshly ground black pepper; sour cream; 1 large ripe avocado, sliced or mashed; soft corn or flour tortillas, warmed; 400 g/14 oz can black beans or kidney beans, drained; 1 tbsp olive oil; 1 tsp red or white wine vinegar; 400 g/14 oz can chopped tomatoes

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

This is super-easy to make and for that reason I serve it frequently at home. Tinga is a Mexican dish where chicken is cooked with onion, tomatoes and chipotle sauce and shredded when cooked. I like to do a half-half chicken and black bean combo, to vary things up and reduce our meat intake.

This juicy watermelon salsa is well worth making. Put everything on the table to make a sharing supper for everyone to dig into.