Cheddar-Jack and Bacon Chicken Tacos with Pickled Jalapeños and Slaw
$4.99 per serving
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
David Padilla
In Your Box (serves 4)
- 24 oz. Diced Chicken Tenderloin
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12 Small Flour Tortillas
- 8 oz. Slaw Mix
- 2 Jalapeno Pepper
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3 oz. Shredded Cheddar-Jack Cheese
- 2 oz. Seasoned Rice Vinegar
- 4 Green Onion
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4 Tbsp. Mayonnaise
- 1 oz. Crumbled Bacon
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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Calories820
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Carbohydrates55g
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Net Carbs51g
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Fat43g
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Protein53g
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Sodium1240mg
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
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1 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. -
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.
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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 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 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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