Chicken Carnitas Tacos
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Chicken Carnitas Tacos

Chicken Carnitas Tacos

with Salsa Fresca and Chipotle Lime Crema

Chicken carnitas > all other kinds of chicken. Yep, we’re talking seared pieces of white meat simmered in a Fajita-spiced tomato sauce with a tangle of charred onion and poblano. Everything is then piled into steamy flour tortillas along with pickled onion, tomato scallion salsa, and chipotle lime crema. One bite and your taste buds will be immediately transported south of the border. Taco’bout a weeknight win!

Family Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

1 unit

Red Onion

1 unit

Poblano Pepper

1 unit

Roma Tomato

2 unit


1 unit


5 teaspoon

White Wine Vinegar

10 ounce

Chicken Breast Strips

1 tablespoon

Fajita Spice Blend

1.5 ounce

Tomato Paste

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Chipotle Powder

6 unit

Flour Tortillas

(Contains Soy, Wheat)

Not included in your delivery

1 teaspoon


2 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate62 g
Sugar14 g
Dietary Fiber7 g
Protein39 g
Cholesterol110 mg
Sodium1250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Large Pan
Paper Towel
Medium Bowl



Wash and dry all produce. Halve and peel onion; finely chop one half and very thinly slice other. Core, deseed, and finely chop poblano. Finely dice tomato. Trim and thinly slice scallions. Quarter lime.

Pickle Onion

In a small, microwave-safe bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings), a large pinch of salt, and 1 TBSP water; stir to dissolve. Stir in sliced onion. Microwave for 30 seconds; set aside to quick-pickle, stirring occasionally.

Cook Chicken

Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. If necessary, wipe out pan.

Make Crema and Salsa

While chicken cooks, in a small bowl, combine sour cream, a squeeze of lime juice, ¼ tsp chipotle powder (taste and add more if you like things spicy), and a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. In a medium bowl, combine tomato, scallions, a large squeeze of lime juice, salt, and pepper.

Make Filling

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add chopped onion, poblano, salt, and pepper. Cook, stirring occasionally, until veggies are softened, 3-4 minutes. Return chicken to pan and add Fajita Spice, tomato paste, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until saucy and slightly reduced, 2-3 minutes. Turn off heat. Season with salt and pepper.

Finish and Serve

Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide chicken filling, salsa, pickled onion (draining first), and crema between tortillas. (TIP: Alternatively, put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with any remaining lime wedges on the side.