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Smoky Chicken Tacos

Smoky Chicken Tacos

with Charred Corn, Sautéd Veggies, and Salsa Fresca

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Celebrate taco Tuesday any day of the week with these crowd-pleasers. There’s a bit of heat thanks to our unique southwest spice blend, a kick of tang from the lime crema, and a pop of color with the addition of sweet corn and succulent tomatoes. It’s an unbeatable combination.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Thighs

6 unit

Flour Tortilla


2 tablespoon

Sour Cream


1 unit

Red Bell Pepper

1 unit

Roma Tomato

1 unit


1 unit

Red Onion

1 unit


1 teaspoon

Southwest Spice Blend

1 unit

Corn on the Cob

Not included in your delivery

2 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories613 kcal
Energy (kJ)2565 kJ
Fat20 g
Saturated Fat7 g
Carbohydrate64 g
Sugar11 g
Dietary Fiber5 g
Protein43 g
Cholesterol152 mg
Sodium550 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat the oven to 400 degrees. Shuck the corn, then cut the kernels of the cob. Core, seed, and thinly slice the red bell pepper. Core, seed, and dice the tomato. Halve, peel, and thinly slice the onion. Mince the jalapeño, removing the ribs and seeds if you prefer less heat. Zest and halve the lime, then cut one half into wedges. Thinly slice the chicken into strips.


Combine the sour cream, lime zest, and a squeeze of lime in a small bowl. Season with salt and pepper. Thin to a drizzling consistency with 1 teaspoon or so of water.


Cook the veggies: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion and bell pepper. Cook, tossing, for 5-6 minutes, until slightly caramelized. Add the corn. Cook another 3-4 minutes, until slightly charred. Season with salt and pepper. Remove from pan and set aside.


Meanwhile, combine the tomato, a squeeze of lime, and as much jalapeño (use with caution, start with 1 Tablespoon, you can always add more) as you like in a small bowl. Season with salt and pepper.


Heat another drizzle of olive oil in the same pan over medium-high heat. Add the chicken strips to the pan. Cook 3-4 minutes per side, until browned and cooked through. Sprinkle with the Southwest seasoning and toss to combine. Season with salt and pepper.


Warm the tortillas and serve: Meanwhile, wrap the tortillas in foil, then place in the oven to warm about 5 minutes. Fill each tortilla with some chicken, veggies, salsa fresca, and lime crema. Serve the smoky chicken tacos with lime wedges for squeezing over and enjoy!