Made with classic Mexican spices and the freshest ingredients, these zesty chicken tinga tacos are served with soft corn tortillas, fresh guacamole, onions, and cilantro. They're saucy, spicy perfection.
Nutritional facts
Protein
39g
Carbs
50g
Calories
580kcal
Fat
26g
Ingredients
Chicken Thigh, Canola and Olive Oil Blend, Corn Tortilla, Red Onion, Serrano Peppers, Cilantro, Garlic, Whole Canned Tomatoes, Onion, Kosher Salt, Chicken Base, Chipotle in Adobo, Lime Juice, Avocado
Contains milk, wheat, soybeans.
Reviews
4.9
Based on 1904 reviews
Jessica · 11/28/25
I had two bites and had to throw it away. The guacamole was genuinely terrible; it tasted like oil had been added it to, no flavor other than gross oil like why add that to guacamole??? Never again.
C.R. · 11/28/25
Mary · 11/26/25
Dan · 11/26/25
Very tasty
John · 11/25/25
Steve · 11/25/25
Kellyn · 11/24/25
These tacos are absolutely delectable. The meat was juicy and succulent with great flavor and the guac was great. Before eating I was wondering if I should add cheese but they didn’t even need it!
Dee · 11/21/25
Tim · 11/21/25
Lots of flavor. Will order again.
JUDITH · 11/21/25
Kelsie · 11/20/25
Didn’t use the onion & cilantro cup. Love cilantro but hate raw onion. Bummer about missing the cilantro. Chicken was cooked perfectly, & combined with the quac it was spot on. Will order again.
Chef Akhtar Nawab is chef and owner of Alta Calidad in New York. He is also a founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group that offers bespoke solutions for culinary-driven concepts across the country. Nawab's innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar, and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab's debut cookbook, Good For You: Bold Flavors with Benefits, was published in August 2020.
