Tinga Tacos with Peanut Aji Sauce
Ingredients
- 4 ounces pulled chicken, hot
- 2 tablespoons peanut aji amarillo tinga sauce (see recipe)
- 2 white corn tortillas, warmed
- 1 ounce charred poblano pepper, seeded and sliced
- 1 ounce sliced sweet red peppers
- 2 tablespoons avocado cilantro yogurt (see recipe)
- Garnish
- Cilantro leaves as needed
- Lime wedges as needed
For Peanut Aji Amarillo Tinga Sauce
Yield: 20 servings, 2 tablespoons per serving
- 0.5 cup aji amarillo paste
- 0.5 cup wildflower honey
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced garlic
- 2 teaspoons hot sauce
- 1 teaspoon peanut butter powder
- warm water as needed
For Avocado Cilantro Yogurt
Yield: 10 servings, 2 tablespoons per serving
- 0.5 avocado peeled and pitted
- 0.5 cup whole milk Greek yogurt
- 0.25 cup fresh cilantro leaves
- water, chilled
- Salt and pepper to taste
Nutrients Per Serving
| Calories: | 340 |
|---|---|
| Calories from Fat: | 90 |
| Fat: | 10 g |
| Carbohydrates: | 29 g |
| Cholesterol: | 85 mg |
| Protein: | 32 g |
| Fiber: | 4 g |
| Sodium: | 240 mg |
Directions
This recipe is created for foodservice chefs (or advanced adventurous home cooks). For recipes for home chefs, click here.
- Prepare peanut aji amarillo tinga sauce and avocado cilantro yogurt recipes below.
- Combine heated chicken and peanut aji amarillo tinga sauce and toss to coat.
- Top each tortilla with half of sauced chicken.
- Top each taco with half of the charred poblano pepper slices and red peppers.
- Garnish each taco with 1 tablespoon of the avocado cilantro yogurt and serve with cilantro and lime wedges.
Directions for Peanut Aji Amarillo Tinga Sauce
- Set peanut butter powder aside and combine remaining ingredients into medium saucepan.
- Simmer over medium low heat and reduce volume by half. Remove from heat.
- Add peanut butter powder and whisk to combine. Taste and adjust seasonings as needed.
- *If consistency is too thick whisk in warm water until desired consistency.
Directions for Avocado Cilantro Yogurt
- Add avocado, yogurt and cilantro into blender and blitz until smooth consistency.
- Add chilled water into sauce just to loosen slightly for easy drizzling.
- Taste and adjust seasoning if needed.
- Store under refrigeration and use within 3-5 days.
Nutrients Per Serving
| Calories: | 340 |
|---|---|
| Calories from Fat: | 90 |
| Fat: | 10 g |
| Carbohydrates: | 29 g |
| Cholesterol: | 85 mg |
| Protein: | 32 g |
| Fiber: | 4 g |
| Sodium: | 240 mg |
