Low-Lift Citrus Garlic Chicken Tacos
Enjoy a head start with prepped ingredients
- Wheat
- Soy
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in under 20 minutes. Here, vibrant tacos feature succulent shrimp in a zesty citrus-garlic sauce paired with sweet-tangy mango chutney. Sautéed bell peppers add smoky char while fluffy Tex-Mex rice brings hearty comfort. Fresh cilantro and optional hot sauce let you customize the heat. Quick, delicious, and ready when you are!
Ingredients
1 unit
Green Bell Pepper
3 ounce
Citrus Garlic Sauce
10 ounce
Chopped Chicken Breast
1 unit
Somos Mexican Brown Rice
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 ounce
Mango Chutney
¼ ounce
Cilantro
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, core, and thinly slice bell pepper into strips.
Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper; season with salt. Cook, stirring occasionally, until lightly charred and starting to soften, 3-4 minutes.
Meanwhile, massage rice in package to separate grains; partially open package. Microwave until heated through, about 90 seconds. (For 4 servings, microwave both packages at the same time for 2-3 minutes.) TIP: Microwave times may vary. Be careful when handling and opening the pouch!
Rinse shrimp* under cold water, shaking off excess water.
Add shrimp to pan with bell pepper, stirring to combine. Cook, stirring occasionally, until shrimp are fully cooked, 4-6 minutes.
Stir in citrus garlic sauce; cook until sauce is warmed through, 30 seconds.
Turn off heat. Stir in mango chutney; season with salt and pepper.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Tear or chop cilantro.
Divide tortillas between plates. Fill with as much rice and citrus garlic shrimp as you like. Garnish with cilantro and drizzle with hot sauce to taste. Serve with any remaining rice and shrimp on the side.
