Thursday (2/26): Chicken Tinga Tacos with Avocado, Cilantro, Red Onion, Cotija & Lime, Warm Chipotle-Lime Sweet Potato Salad, and an Arugula Salad with Citrus-Cumin Vinaigrette (Gluten-Free)

Close your eyes and imagine the smell of smoky chipotle, fire-roasted tomatoes, and garlic sizzling together in the pan. That’s Chicken Tinga.

We slow-simmer tender shredded chicken in a rich, slightly smoky tomato-chipotle sauce with cumin and oregano until every bite is deeply flavorful and perfectly balanced — warm, savory, and just the right amount of heat.

Then it gets layered.

Soft corn tortillas piled high with juicy tinga, creamy avocado, bright cilantro, crisp red onion, salty cotija, and a squeeze of fresh lime. Every bite hits smoky, creamy, tangy, and fresh all at once.

On the side? A warm chipotle-lime sweet potato salad that’s sweet, zesty, and just bold enough to keep things interesting — plus a peppery arugula salad tossed in a citrus-cumin vinaigrette that cuts through everything beautifully.

This is the kind of meal that disappears fast. Taco night — but elevated, balanced, and done the Katie’s Plates way.

Delivered on Thursday afternoon between 2:30 and 5:30.

Ingredients: Olive Oil, Yellow Onion, Garlic, Chipotle in Adobo, Dried Oregano, Cumin, Fire Roasted Tomatoes, Chicken Broth, Salt, Chicken, Corn Tortillas, Avocado, Cilantro, Red Onion, Cotija Cheese, Lime, Sweet Potato, Bell Pepper, Spinach, Bacon, Chipotle Chili Powder, Mayo, Arugula, Orange Juice