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 Citrus 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 citrus slaw, and sour cream. Taco ’bout a killer meal.

Easy Cleanup
Easy Prep

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

Yellow Onion

¼ ounce


1 unit


10 ounce

Chopped Chicken Breast

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
Fat36 g
Saturated Fat12 g
Carbohydrate65 g
Sugar14 g
Dietary Fiber3 g
Protein44 g
Cholesterol155 mg
Sodium1780 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. Quarter lemon.

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.

Pat chicken dry with paper towels. 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, juice from half the lemon (whole lemon 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. Serve with any remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.