Southwest Chicken Tacos
with Pico de Gallo & Hot Sauce Crema
- Milk
- Wheat
- Soy
Southwest-spiced chicken is seared with green pepper and onion, then tucked into warm flour tortillas with a bright, fresh pico de gallo. A hot sauce crema—sour cream thinned to a drizzling consistency with your preferred amount of heat—ties it all together with a cool, tangy finish.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
10 ounce
Chopped Chicken Breast
1 unit
Long Green Pepper
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Southwest Spice Blend
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Zest and quarter lime. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Finely dice tomato. Halve, deseed, and slice green pepper into ¼-inch-thick strips.
Open package of chicken and drain off any excess liquid, then pat dry with paper towels.
In a medium bowl, toss chicken with Southwest Spice Blend and a squeeze of lime juice. Set aside to marinate.
In a second medium bowl, combine minced onion, tomato, half the lime zest, ¼ tsp sugar (½ tsp for 4 servings), and a squeeze of lime juice to taste (save some for Step 5). Season with salt and pepper.
In a small bowl, combine sour cream with as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green pepper, sliced onion, salt, and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate.
Add another drizzle of oil and chicken to pan. Cook until chicken is browned and cooked through, 5-6 minutes.
Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper.
Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
Divide tortillas between plates and fill with chicken and veggies. Top with pico de gallo and crema. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Some found the chicken and veggie filling a little dry and lacking seasoning; adding cheese or a drizzle of hot sauce crema inside the taco helped.
- Suggestions: Add cheese to boost flavor, and use all the crema generously — it ties the taco together with a cool, tangy finish 🌶️.
- Portions: Several reviewers felt there wasn't quite enough chicken to fill six tacos comfortably for two people.
