Value Meal

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

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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 you!
A note about serious food allergies

In Your Box (serves 4)

  • 4 Tbsp. Mayonnaise
  • 8 oz. Slaw Mix
  • Info
    12 Small Flour Tortillas
  • 24 oz. Diced Chicken Tenderloin
  • 2 oz. Seasoned Rice Vinegar
  • Info
    3 oz. Shredded Cheddar-Jack Cheese
  • ⅘ oz. Bacon Bits
  • 2 Jalapeño Pepper
  • 4 Green Onion

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.

  • Nutrition (per serving)

  • Calories
    704
  • Carbohydrates
    55g
  • Fat
    30g
  • Protein
    54g
  • Sodium
    1416mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 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
  1. 1

    Prepare the Ingredients

    Trim and slice white portions of green onions into ½" 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 ¼ tsp. salt and a pinch of pepper.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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