Express
One-Pan Sweet & Spicy Chicken Thigh Tacos
with creamy lime slaw
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat, Sesame, Soy
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Over 30g protein
Chef
Tom Scodari
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 are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
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2 fl. oz. Korean BBQ Sauce
- 1 Lime
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2 oz. Creme Fraiche
- 1 fl. oz. Honey
- ¼ oz. Cilantro
- 2 tsp. Garlic Pepper
- 1½ tsp. Pot Roast 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) oqlvZp3k
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Calories630
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Carbohydrates78g
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Net Carbs74g
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Fat20g
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Protein35g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 20 oz. diced chicken thighs, follow same instructions as 10 oz., working in batches if necessary. You may have leftover filling.
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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 Cook the Filling
Pat chicken dry and season all over with garlic pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Stir in BBQ sauce (to taste) and honey until combined. Bring to a simmer.Once simmering, remove from burner.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Stem cilantro and reserve whole leaves. -
3 Make the Slaw
In a mixing bowl, combine slaw mix, pot roast seasoning, creme fraiche, and 2 tsp. lime juice. Set aside.
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4 Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded.Carefully remove from microwave.Plate dish as pictured on front of card, filling tortillas with chicken (to taste) and slaw. Top with cilantro and squeeze lime wedges over to taste. Bon appétit!
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