Speedy Start Chicken Tacos
sprinkled with Mexican Cheese
- Wheat
- Soy
- Milk
We love when we can cross something off our to-do list in 10 minutes or less—but we usually only DREAM that a homemade dinner will be ready that quickly! This week, our chefs make that dream a reality thanks to a speedy dinner hack. They start with fully-cooked chicken breasts to shave off precious cook time, then amp up the flavor with zesty Southwest spices. A creamy chipotle-lime slaw adds tangy, smoky notes, while a sprinkle of Mexican cheese adds richness. Taco ’bout a dream come true!
Ingredients
1 teaspoon
Chipotle Powder
2 tablespoon
Sour Cream
1 unit
Fully Cooked Chicken Breasts
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
4 ounce
Coleslaw Mix
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Quarter lime. Trim and slice scallions, separating whites from greens. • In a medium bowl, combine sour cream, ¼ tsp sugar, a squeeze of lime juice, and a pinch of chipotle powder until smooth. Add coleslaw mix and scallion greens; toss to coat. Season with salt and pepper. • 4 SERVINGS: Use ½ tsp sugar. • TIP: Taste the slaw and add another pinch or two of chipotle powder if you like things spicy.
• Pat chicken* dry with paper towels; thinly slice crosswise. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken, scallion whites, Southwest Spice, and a pinch of salt. Cook, stirring occasionally, until chicken is warmed through and scallion whites are softened, 2-3 minutes. Turn off heat.
• Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates and fill with chicken mixture and slaw. Sprinkle with Mexican cheese and serve with remaining lime wedges on the side.
