Meal Kit
BBQ Chicken Tacos
with fire roasted corn and slaw
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
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6 Small Flour Tortillas
- 3 oz. Fire Roasted Corn Kernels
- 3 oz. Shredded Red Cabbage
- 3 oz. BBQ Sauce
- 1 Lime
- 1 Shallot
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1 oz. Shredded Cheddar Cheese
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⅓ oz. Butter
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1 tsp. Buttermilk-Dill 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)
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Calories710
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Carbohydrates80g
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Net Carbs75g
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Fat27g
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Protein40g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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 breasts, pat dry. Follow same instructions as 10 oz. diced chicken breasts, working in batches if necessary.
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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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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Peel and halve shallot. Slice halves into thin strips.Pat chicken dry and season all over with a pinch of salt and pepper. -
2 Make the Slaw
In a mixing bowl, combine cabbage, shallots, half the buttermilk-dill seasoning (reserve remaining for vegetables), lime juice, and 1 tsp. olive oil. Set aside and rest, 10 minutes.
While slaw rests, continue recipe. -
3 Cook the Corn
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add corn, remaining buttermilk-dill seasoning, and butter to hot pan. Stir often until heated through, 1-2 minutes.
Remove from burner. Transfer to a plate and tent with foil. Wipe pan clean and return pan to medium heat. -
4 Cook the Chicken
Add 2 tsp. olive oil and chicken to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken to a clean cutting board and coarsely chop. Chicken will be hot! Use caution. Return chicken to hot pan and add BBQ sauce. Stir until combined and heated through, 1-2 minutes.Remove from burner. -
5 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded. Plate dish as pictured on front of card, filling tortillas with chicken, cheese, corn, and slaw. Squeeze lime wedges over to taste. Bon appétit!
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