One-Pan Santa Fe Chicken Tacos
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One-Pan Santa Fe Chicken Tacos

One-Pan Santa Fe Chicken Tacos

with Monterey Jack & Cilantro Slaw

We firmly believe taco night should be treated like a holiday—one that should be celebrated at LEAST once a week, if not more. If you agree, you’ve got to add this Southwest version to your repertoire. Spiced ground pork and onion are piled into steamy tortillas with Monterey Jack cheese, a tangy cilantro slaw, and sour cream. Taco ’bout an awesome meal.

Protein Smart
Easy Prep & Clean

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

Total Time20 minutes
Prep Time5 minutes


serving amount

1 unit


¼ ounce


5 teaspoon

Rice Wine Vinegar

10 ounce

Diced Chicken Thighs

1 tablespoon

Southwest Spice Blend

4 ounce

Shredded Red Cabbage

2 tablespoon


(Contains Eggs)

1 unit

Tex-Mex Paste

6 unit

Flour Tortillas

(Contains Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

1.5 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

1 teaspoon

Cooking Oil



1 teaspoon



Nutrition Values

/ per serving
Calories760 kcal
Fat39 g
Saturated Fat11 g
Carbohydrate57 g
Sugar14 g
Dietary Fiber2 g
Protein40 g
Cholesterol180 mg
Sodium1920 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.


Large Pan
Large Bowl
Paper Towel



• Wash and dry produce. • Halve, peel, and finely dice onion. Finely chop cilantro.

Cook Onion & Pork

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until slightly softened and lightly browned, 2-3 minutes. • Add pork* and Southwest Spice Blend. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Open package of chicken and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or beef for pork.

Make Slaw

• While pork cooks, in a large bowl, combine cabbage, mayonnaise, half the cilantro, half the vinegar (all for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt and pepper.

Finish & Serve

• Stir Tex-Mex paste into pan with pork mixture until fully coated. Taste and season with salt and pepper. Remove pan from heat. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with pork filling, Monterey Jack, slaw, sour cream, and remaining cilantro.

Chicken is fully cooked when internal temperature reaches 165°.