One-Pan Chicken Tinga Tacos

🥘 Ingredients

• black pepper
  ¼ tsp
• chicken stock concentrate
  1 unit
• chopped chicken breast
  12 oz
• cooking oil
  1 tbsp
• corn
  ½ cup
• fajita spice blend
  1 unit
• flour tortillas
  4 unit
• hot sauce
  1 tsp
• lime
  1 unit
• mayonnaise
  3 tbsp
• olive oil
  1 tbsp
• salt
  ½ tsp
• scallions
  2 unit
• tomato paste
  2 tbsp

🍳 Cookware

• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice scallions , separating whites from greens. Zest and quarter lime . Drain corn .

   scallions: 2 unit, lime: 1 unit, corn: ½ cup
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 and cooking 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 minutes . Add another drizzle of olive oil to pan. Stir in scallion whites, tomato paste , and ¾ tsp fajita spice blend . Cook, stirring ⏱️ 1 minute . Stir in chicken stock concentrate , ¼ cup water, and a squeeze of lime juice. Cook, stirring, until chicken is coated in sauce ⏱️ 2 minutes .

   chopped chicken breast: 12 oz, salt: ½ tsp, black pepper: ¼ tsp, olive oil: 1 tbsp, cooking oil: 1 tbsp, tomato paste: 2 tbsp, fajita spice blend: 1 unit, chicken stock concentrate: 1 unit
3. 

   3

   While chicken cooks, in a medium bowl , combine corn, lime zest, mayonnaise , ¼ tsp Fajita Spice, ¼ tsp sugar, a squeeze of lime juice, and as much hot sauce as you like. Season with salt and pepper.

   mayonnaise: 3 tbsp, hot sauce: 1 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: 4 unit