Fiesta Chicken Tacos
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Fiesta Chicken Tacos

Fiesta Chicken Tacos

With a Spicy Apple Cabbage Slaw and Lime Crema

There’s a party going on in these tacos and all the best ingredients were invited: easy-to-cook chicken stir-fry strips, warm Southwest spices, and an apple cabbage slaw that’s as crisp and cool as it gets. And because every party benefits from a little something extra to get it going, the filling gets drizzled in a zesty lime crema that’ll make you feel the way you do when your favorite jam comes on. So what are you waiting for? You know these tacos are gonna be a rockin’ time.


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

Total Time20 minutes
Prep Time


serving amount

2 unit


1 unit


4 ounce

Shredded Red Cabbage

1 unit


2 unit


10 ounce

Chicken Breast Strips

1 tablespoon

Southwest Spice Blend

6 tablespoon

Sour Cream

(Contains Milk)

6 unit

Flour Tortillas

(Contains Soy, Wheat)

¼ ounce


Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon





Nutrition Values

/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate67 g
Sugar18 g
Dietary Fiber6 g
Protein32 g
Cholesterol145 mg
Sodium1030 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.


Medium Bowl
Small Bowl
Large Pan
Paper Towel



Wash and dry all produce. Zest one of the limes, then cut both limes in half. Squeeze juice from three halves into a medium bowl (we’ll use the last one later). Slice jalapeño into thin rounds, removing ribs and seeds first for less heat.

Marinate Slaw

Whisk a drizzle of olive oil, half the lime zest, 1 tsp sugar, and a big pinch of salt and pepper into bowl with lime juice. Add cabbage and a few slices of jalapeño (depending on how much heat you like). Toss to combine. Set aside to marinate.

Add Apple and Scallions

Cut apple into eight wedges; trim and discard core and seeds from each wedge. Thinly slice wedges crosswise until you have 1 cup sliced apple (save the rest for another use). Trim, then thinly slice scallions. Add apple slices and scallions to bowl with cabbage slaw and toss to combine. Season with salt.

Cook Chicken

Pat chicken dry with paper towels. Heat a large drizzle of olive oil in a large pan over medium-high heat (we used nonstick). Add chicken, Southwest spice, and a big pinch of salt and pepper. Cook, tossing occasionally, until starting to brown, 3-5 minutes. Pour in 3 TBSP water, scraping bottom of pan to release browned bits. Cook until chicken is coated in a loose sauce, about 1 minute more. Remove from heat.

Make Crema

Meanwhile, stir together sour cream, remaining lime zest, and juice from remaining lime half in a small bowl. Add water, 1 tsp at a time, until mixture has a drizzling consistency. Season with salt.

Finish and Serve

Wrap tortillas in a damp paper towel and microwave until warm, about 30 seconds. Roughly chop cilantro. Divide tortillas between plates. Divide chicken between tortillas, then top with slaw, crema, and cilantro. Garnish with jalapeño to taste.