Speedy Start Chicken Tacos
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Speedy Start Chicken Tacos

Speedy Start Chicken Tacos

sprinkled with Mexican Cheese

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!

One Pan

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes
Prep Time5 minutes


serving amount

1 unit


2 unit


2 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Chipotle Powder

4 ounce

Coleslaw Mix

9 ounce

Standard Meat™ Cast-Iron Seared Chicken Breasts

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup

Mexican Cheese Blend

(Contains Milk)

Not included in your delivery

1 teaspoon

Vegetable Oil

¼ teaspoon


Kosher Salt



Nutrition Values

/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat27 g
Saturated Fat13 g
Carbohydrate65 g
Sugar7 g
Dietary Fiber2 g
Protein40 g
Cholesterol130 mg
Sodium1590 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.


Medium Bowl
Large Pan
Paper Towel


Make Slaw

• 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.

Warm Chicken

• 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.