![[SIDE ADD BLUE CORN TORTILLA CHIPS] BYOP Chicken Taco Bar with Onions & Peppers, Charred Corn Salad & Lime Crema](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/68d166204e46d3e38d0bf814-5d933b11-33f241ba.jpeg)
[SIDE ADD BLUE CORN TORTILLA CHIPS] BYOP Chicken Taco Bar with Onions & Peppers, Charred Corn Salad & Lime Crema
- Milk
- Sesame
- Eggs
- Wheat
- Soy
This family-style taco bar will delight the whole table! You’ll set out a spread of Southwest-seasoned dark meat chicken, warm flour tortillas, fajita-style peppers and onions, creamy charred corn salad, crumbled feta, cilantro, and lime crema, then let everyone build their perfect tacos! Order lettuce for a taco salad or tortilla chips for nachos!
Ingredients
1 unit
Green Bell Pepper
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Onion
10 ounce
Diced Skinless Dark Meat Chicken
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 teaspoon
Chili Powder
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
1 unit
Corn
Not included in your delivery
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Drain corn, then pat dry with paper towels. Quarter lime. Halve, peel, and slice onion into ½-inch strips. Core and deseed bell pepper; slice into ½-inch strips. Roughly chop cilantro.
Heat a drizzle of oil in a large pan over medium-high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-5 minutes. (TIP: If corn begins to pop, cover pan.) Turn off heat; transfer to a medium bowl. Wipe out pan.
To bowl with corn, add mayonnaise, ½ tsp chili powder (you'll use the rest later), ¼ tsp sugar, and juice from one lime wedge (1 tsp chili powder, ½ tsp sugar, and juice from two lime wedges for 4 servings). Stir to combine. Taste and season with salt, pepper, and more lime juice if desired. TIP: You can customize the corn salad by also adding as much cilantro and feta as you like; any remaining cilantro and feta will be served alongside the taco bar.
Refrigerate corn salad until ready to serve.
Heat a drizzle of oil in pan used for corn over medium-high heat. Add onion and bell pepper; season with remaining chili powder, salt, and pepper. Cook, stirring occasionally, until browned and softened, 3-5 minutes (lower heat if veggies begin to brown too quickly!).
Turn off heat; transfer to a serving bowl. Wipe out pan. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken, Southwest Spice Blend, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked though, 4-6 minutes.
Meanwhile, wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
In a small bowl, combine sour cream, juice from one lime wedge (two wedges for 4 servings), salt, and pepper.
Serve tortillas, chicken, veggies, corn salad, cilantro, feta, lime crema, and any remaining lime wedges family style so everyone can build their own plate. (Don't forget to serve with any extra items you may have ordered to build out your meal!)
Serve chips family style on the side.
