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Gluten Free Pork Panko Chicken Tinga Tacos

Gluten Free Pork Panko Chicken Tinga Tacos

Crispy chicken in combined with a creamy tinga inspired sauce for a fun and fresh taco experience.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

Equipment

  • 1 Large skillet

Ingredients

Pork Panko Crusted Chicken

  • 1 lbs chicken tenders
  • 1 cup pork panko
  • 1/2 cup Gluten Free 1.1 flour
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1 egg
  • 1 cup water
  • 1/2 cup cornstarch
  • 1/2 cup vegetable oil

Tinga Sauce

  • 1/2 cup mayonnaise
  • 1/2 cup tomato sauce
  • 1 1/2 tbsp tomato paste
  • 1 1/2 tsp chipotle pepper puree
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin

Tacos

  • Gluten Free tortillas
  • avocado slices
  • Dairy Free cheese
  • cilantro
  • lime wedges

Instructions

Pork Panko Crusted Chicken

  • Add the egg and water to a bowl and whisk well to combine.
  • Place the cornstarch in a second bowl.
  • Add the pork panko, flour, salt, and pepper to a food processor and pulse until it forms a small crumb and is sandy. Pour into a third bowl.
  • Heat a large skillet over medium heat with the oil.
  • Dip the chicken into the cornstarch, shaking off the excess. Dip the chicken into the egg wash, followed by dipping into the Pork Panko mixture. Repeat with the remaining chicken tenders.
  • Gently lower the chicken tenders into the hot oil, careful not to over crowd the pan. If you have to fry them in batches that's okay.
  • Allow them to cook for approximately 3 minutes on the first side, or until golden brown. Flip them and cook 2-3 minutes on the second side.
  • Remove a paper towel lined plate to drain.

Tinga Sauce

  • Mix all of the ingredients together. I like to add this to a squeeze bottle for easy serving.

Chicken Tinga Tacos

  • Add your crispy chicken to a tortilla. Top with the tinga sauce. Add your favorite toppings.
  • Enjoy!
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