Express
Carolina BBQ Chicken Thigh Tacos
with apple slaw
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Eggs, Wheat
Chef
David Padilla
The best part of the chicken gets paired with the best golden BBQ sauce in Carolina (ok, that may be a short list) to fill these tacos with supreme and awesome flavor. And what goes best with that? A sweet and crunchy slaw made with all the best slaw parts, and the king of sweet and crunchy fruit, the mighty apple. The best part of this meal? All of it.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 1 Fuji Apple
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6 Small Flour Tortillas
- 1 Yellow Onion
- 4 oz. Mixed Diced Peppers
- 4 oz. Slaw Mix
- 2 fl. oz. Carolina BBQ Sauce
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1½ oz. Poppyseed Dressing
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1 oz. Crispy Fried Onions
- ¼ tsp. Red Pepper Flakes
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) 732MGzOJ
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Calories670
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Carbohydrates82g
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Net Carbs75g
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Fat23g
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Protein34g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as chicken thighs in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, follow same instructions as chicken thighs in Steps 1 and 2, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips or sliced pork, separate into a single layer, pat dry, and coarsely chop, if desired. Follow same instructions as chicken thighs in Step 2, stirring occasionally until no pink remains and protein reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Peel apple, quarter, and remove core. Cut into 1/2" dice.
Peel and halve onion. Slice thinly.Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Filling
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken, onion, diced peppers, and 1/4 tsp. salt to hot pan. Stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Stir in BBQ sauce, red pepper flakes (to taste), and a pinch of salt until combined. Remove from burner.While filling cooks, make slaw. -
3 Make the Slaw
Combine apple, slaw mix, dressing, and a pinch of pepper in a mixing bowl. 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.
Plate dish as pictured on front of card, filling tortillas with filling and topping with slaw and crispy onions. Bon appétit!
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