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Fusion Recipes
Smoky Chicken Tacos

Smoky Chicken Tacos

with Charred Corn, Sautéd Veggies, and Salsa Fresca

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Rated 3.5 / 4out of 8254 ratings
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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.

Tags:Spicy
Allergens:WheatMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Thighs

6 unit

Flour Tortilla

(ContainsWheat)

2 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Red Bell Pepper

1 unit

Roma Tomato

1 unit

Lime

1 unit

Red Onion

1 unit

Jalapeño

1 teaspoon

Southwest Spice Blend

1 unit

Corn on the Cob

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2564.792 kJ
Calories613 kcal
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.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Large Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

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.

Make the lime crema
Make the lime crema
2

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.

3

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.

Make the salsa fresca
Make the salsa fresca
4

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.

Cook the chicken
Cook the chicken
5

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.

6

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!