Southwest Organic Chicken Tacos
Balances protein and fiber while limiting fat, sodium, and added sugar
- Milk
- Wheat
- Soy
Southwest-spiced chicken is seared with charred green pepper and onion, then piled into warm tortillas for a satisfying taco night. A fresh lime pico de gallo adds bright, tangy contrast, while a Cholula-spiked sour cream crema brings just the right amount of heat. Everything comes together in about 30 minutes.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Organic Chopped Chicken Breast
1 teaspoon
Cholula® Hot Sauce
1 unit
Red Onion
1 unit
Long Green Pepper
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Southwest Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
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.
Pat chicken* 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 Cholula® 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, stirring occasionally, until chicken is browned and cooked through, 5-7 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.
