Chicken Ranchero Tacos

Name: Chicken Ranchero Tacos with Charred Corn Salsa and Lime Crema
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Roma Tomato; 1 unit Shallot; 1 unit Lime; ¼ ounce Cilantro; 1 unit Corn on the Cob; 1 teaspoon Ancho Chili Powder; 2 tablespoon Sour Cream; 10 ounce Chicken Breast Strips; 1 tablespoon Southwest Seasoning; 6 unit Flour Tortillas; 1 tablespoon Butter; 2 teaspoon Vegetable Oil; Salt; Pepper

with Charred Corn Salsa and Lime Crema

Recipe Development TeamPublished on May 30, 2019

4.4

(2.4K customers rated)

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There are few things more satisfying than chicken for dinner. Until now! These smoky, pollo-loaded tacos are hearty, filling, and most of all—absolutely delicious. Tender bites of seared chicken are piled into warm tortillas along with sweet charred corn, tomato salsa, and tangy lime crema. Taco’bout a weeknight win.

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Roma Tomato

1 unit

Shallot

1 unit

Lime

¼ ounce

Cilantro

1 unit

Corn on the Cob

1 teaspoon

Ancho Chili Powder

2 tablespoon

Sour Cream

(Contains: Milk)

10 ounce

Chicken Breast Strips

1 tablespoon

Southwest Seasoning

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2929 kJ

Calories700 kcal

Fat31 g

Saturated Fat12 g

Carbohydrate56 g

Sugar11 g

Dietary Fiber4 g

Protein39 g

Cholesterol125 mg

Sodium1010 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

•Zester

•Large Pan

•Medium Bowl

•Small Bowl

•Paper Towel

Instructions

Wash and dry all produce. Slice corn kernels off cob; discard cob. Dice tomato. Halve, peel, and mince shallot. Zest and quarter lime (quarter both limes for 4 servings). Roughly chop cilantro leaves and stems.

Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add corn and cook, stirring occasionally, until tender and lightly charred, 4-6 minutes. (TIP: If corn begins to pop, cover pan.) Season with salt and pepper. Turn off heat; transfer to a medium bowl. Wipe out pan.

Meanwhile, in a small bowl, combine sour cream and lime zest. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.

Pat chicken dry with paper towels; season all over with salt, pepper, and Southwest Spice. Sprinkle with ¼ tsp ancho chili powder (½ tsp for 4 servings; we sent more). Heat a drizzle of oil in pan used for corn over mediumhigh heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

To bowl with corn, stir in tomato, cilantro, and a few pinches of shallot (add as much or as little as you like). Taste and add lime juice, salt, and pepper. For a smoky kick, add a pinch of remaining ancho chili powder.

Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide warmed tortillas between plates and fill with chicken, corn salsa, and crema. Serve with remaining lime wedges on the side.