One-Pan Santa Fe Chicken Tacos

Name: One-Pan Santa Fe Chicken Tacos with Chicken Thighs, Monterey Jack & Cilantro Slaw
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Onion; ¼ ounce Cilantro; 5 teaspoon Rice Wine Vinegar; 10 ounce Diced Chicken Thighs; 1 tablespoon Southwest Spice Blend; 4 ounce Shredded Red Cabbage; 2 tablespoon Mayonnaise; 1 unit Tex-Mex Paste; 6 unit Flour Tortillas; ¼ cup Monterey Jack Cheese; 1.5 tablespoon Sour Cream; 1 teaspoon Cooking Oil; Salt; Pepper; 1 teaspoon Sugar

with Chicken Thighs, Monterey Jack & Cilantro Slaw

Recipe Development TeamPublished on May 29, 2024

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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.

Tags:

Protein Smart

•Quick

•Easy Prep & Clean

Allergens:

Eggs

•Soy

•Wheat

•Milk

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 Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Onion

¼ ounce

Cilantro

5 teaspoon

Rice Wine Vinegar

10 ounce

Diced Chicken Thighs

1 tablespoon

Southwest Spice Blend

4 ounce

Shredded Red Cabbage

2 tablespoon

Mayonnaise

(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

Salt

Pepper

1 teaspoon

Sugar

Nutrition Values

/ per serving

Calories760 kcal

Fat39 g

Saturated Fat11 g

Carbohydrate58 g

Sugar14 g

Dietary Fiber2 g

Protein40 g

Cholesterol180 mg

Sodium2030 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

•Large Pan

•Large Bowl

•Paper Towel

Instructions

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

• 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.

• 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.

• 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°.