Express
Crispy Chicken Tacos
with buttermilk-ranch slaw
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Over 30g protein
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
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12 Small Flour Tortillas
- 8 oz. Slaw Mix
- 6 fl. oz. Canola Oil
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3 fl. oz. Buttermilk Ranch Dressing
- 3 oz. Fire Roasted Corn Kernels
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1 cups Panko Breadcrumbs
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2 oz. Shredded Cheddar Cheese
- 4 Green Onions
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2 tsp. Ranch Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 4PX2zeOm
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Calories730
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Carbohydrates57g
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Net Carbs53g
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Fat38g
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Protein40g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat diced chicken dry and season all over with half the ranch seasoning (reserve remaining for slaw), 1/4 tsp. salt, and a pinch of pepper. -
2 Cook the Chicken
In a mixing bowl, combine panko and chicken and toss until evenly coated. Set aside.
Line a plate with a paper towel.Place a medium non-stick pan over medium heat and add canola oil. Let oil heat, 5 minutes.Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.After 5 minutes, working in batches, carefully add chicken to hot oil and cook until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 1-3 minutes per side.Remove from burner. Transfer chicken to towel-lined plate.While chicken cooks, continue recipe. -
3 Cook the Corn
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add corn and white portions of green onions to hot pan. Stir occasionally until green onions are fragrant, 3-4 minutes.Remove from burner. -
4 Make Slaw, Heat Tortillas, and Finish Dish
In another mixing bowl, combine slaw mix, dressing, remaining ranch seasoning, and a pinch of salt. Set aside.
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.If tortillas come folded, keep folded.Carefully remove tortillas from microwave.Plate dish as pictured on front of card, filling tortillas with chicken, slaw, cheese, and green portions of green onions. Bon appétit!
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