Express
Buffalo-Style Chicken Thigh Tacos
with peppers and ranch slaw
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
David Welch
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
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12 Small Flour Tortillas
- 8 oz. Slaw Mix
- 6 oz. Mixed Diced Peppers
- 2 fl. oz. Buffalo Wing Sauce
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2 oz. Shredded Cheddar Cheese
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1½ fl. oz. Buttermilk Ranch Dressing
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1 oz. Crispy Fried Onions
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1 oz. Light Sour Cream
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2 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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Calories600
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Carbohydrates52g
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Net Carbs48g
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Fat27g
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Protein38g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave
- 1 Plate
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 Cook the Chicken
Pat chicken dry and season all over with 1/4 tsp. salt. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Wipe pan clean and place over medium heat. Pan will be hot! Use caution. -
2 Cook the Peppers
Add 2 tsp. olive oil to hot pan.
Add peppers and 1/4 tsp. salt. Stir occasionally until tender, 5-7 minutes. -
3 Add the Chicken and Sauce
Add chicken and buttermilk-dill seasoning to hot pan. Stir until chicken is heated though, 1-2 minutes.
Remove from burner and stir in Buffalo sauce (to taste) and sour cream until combined.While chicken mixture cooks, continue recipe. Kids not a fan of extra heat? Feel free to skip/reduce the Buffalo sauce. -
4 Heat Tortillas, Mix Slaw, and Finish Dish
Wrap tortillas in a damp paper towel.Microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded.While tortillas microwave, in a mixing bowl, combine slaw mix and dressing. Kids want to help? With supervision, have them help prepare the slaw.Carefully remove tortillas from microwave.Plate dish as pictured on front of card, filling tortillas with chicken-pepper mixture, slaw, cheese, and crispy onions. Bon appétit!
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