Cheddar-Jack and Bacon Chicken Tacos with Pickled Jalapeños and Slaw
$4.99 per serving
Prep & Cook Time:35-45 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Trim and slice white portions of green onions into 1/2" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate.
Stem jalapeño, seed, remove ribs, and slice into thin strips. Wash hands and cutting board after working with jalapeño.In a mixing bowl, combine slaw mix, 4 Tbsp. mayonnaise(not included in your box), and a pinch of salt and pepper. Set aside.Pat chicken dry, and season all over with 1/4 tsp. salt and a pinch of pepper.
Make the Pickled Jalapeños
In another mixing bowl, combine jalapeño, white portions of green onions, rice vinegar, and a pinch of pepper. Set aside to pickle, at least 5 minutes.
Crisp the Bacon
Line a plate with paper towel.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add bacon to hot pan and stir occasionally until crispy, 3-4 minutes.Remove bacon to towel-lined plate. Reserve pan; no need to wipe clean.
Cook the Chicken
Return pan used to cook bacon to medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds.
Plate dish as pictured on front of card, filling tortillas with chicken, bacon, cheese, slaw, pickled jalapeños (to taste), and green portions of green onions. Bon appétit!
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