Cassie Slaney’s Chicken Tinga Tacos with Edenvale Sauvignon Blanc

Cassie Slaney’s Chicken Tinga Tacos with Edenvale Sauvignon Blanc

Looking for a flavoursome, fresh, and impressive dish for your next gathering? Look no further than these Chicken Tinga Tacos – a party favourite that will have your guests raving! Paired with delightful fresh pineapple salsa, sliced avocado, mini tortillas, and the perfect companion, Edenvale's non-alcoholic Sauvignon Blanc, it's the ultimate spread for entertaining friends and family.

So, let's dive into this mouth-watering recipe in partnership with nutritionist Cassie Slaney.


  • 1 kg chicken breast or tenderloin
  • 1 tsp cumin
  • 1 tsp oregano
  • Juice of 1 lime
  • 1 brown onion, diced
  • 3-4 cloves garlic, crushed
  • 2 tbsp extra virgin olive oil
  • 100g chipotle in adobo sauce (adjust to your preferred spice level)
  • 400g diced tomatoes
  • 500ml chicken stock
  • 1 tsp sugar
  • Salt and pepper to taste
  • For the Pineapple Salsa:
  • 2 cups pineapple, diced
  • 1 red capsicum, diced
  • 1/2 red onion, finely diced
  • 1/2 bunch coriander, chopped
  • Juice of 1 lime

To Serve:

  • Mini tortillas
  • Avocado, sliced


  1. In a large bowl, season the chicken with cumin, oregano, lime juice, salt, and pepper.
  2. Heat 1 tablespoon of olive oil in a large saucepan and brown the chicken on each side until it's cooked through. Once done, remove the chicken from the pan and set it aside.
  3. In the same pan, add the remaining olive oil, diced onion, and crushed garlic. Sauté until the onion becomes translucent.
  4. Stir in the chipotle in adobo sauce, adjusting the quantity based on your spice preference. Cook this mixture for a few minutes to release those fantastic flavours.
  5. Add the diced tomatoes, chicken stock, sugar, and let the sauce simmer for about 10 minutes or until it slightly thickens.
  6. While the sauce is simmering, shred the cooked chicken.
  7. Return the shredded chicken and its juices to the pan, stirring it into the sauce. Cook for an additional 3-5 minutes, allowing the flavours to meld together.

For the Pineapple Salsa:

In a separate bowl, combine diced pineapple, red capsicum, finely diced red onion, chopped coriander, and lime juice. Mix well to create a vibrant and refreshing salsa.

To Serve:

Serve the Chicken Tinga with the pineapple salsa, mini tortillas, and sliced avocado.

Don't forget to pair your delicious tacos with Edenvale's non-alcoholic Sauvignon Blanc for your next get-together!

Whether you're entertaining or simply looking to enjoy a remarkable meal, Cassie's Chicken Tinga Tacos is a fantastic choice. The vibrant flavours of the Tinga paired with the fresh pineapple salsa and the crispness of Edenvale's Sauvignon Blanc create a truly delightful combination.

So, gather your friends and family, and enjoy the festivities with this delicious, alcohol-free culinary experience. Cheers!
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