Meal Kit

Chicken Adobo Tacos

with Mexican street corn

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat, Soy

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 you!
A note about serious food allergies

Ancho chiles are poblano peppers that have been dried until their skins are dark and wrinkly. Their flavor is fruity and slightly spicy, and they form the basis of the seasoning for these chicken adobo tacos. Served next to traditional Mexican street corn with a creamy Cotija cheese topping, these traditional Mexican flavors are guaranteed to heat up your dinner.

In Your Box (serves 2)

  • 2 Ears of Corn
  • 2 Limes
  • 3 oz. Shredded Red Cabbage
  • 2 Boneless Skinless Chicken Breasts
  • 8 fl. oz. Tomato Sauce
  • 1 Tbsp. Adobo Seasoning
  • Info
    6 Flour Tortillas (6")
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Grated Cotija Cheese

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium 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

    Shuck corn and rinse. Zest one lime, halve, and juice. Quarter second lime. Combine shredded cabbage, 1 tsp. olive oil, 2 tsp. lime juice, 1/2 tsp. salt, and a pinch of pepper in a medium mixing bowl. Mix together thoroughly and refrigerate until ready to plate. Rinse chicken breasts, pat dry, and season both sides with a pinch of pepper.

  2. 2

    Sear the Chicken

    Heat 2 tsp. olive oil in a medium pan over medium-high heat. Place chicken in hot pan and cook 4-5 minutes per side, or until browned. Transfer to one half of prepared baking sheet (no need to wipe pan clean).

  3. 3

    Finish the Chicken and Roast Corn

    Place ears of corn on other half of prepared baking sheet and coat each ear with 1/4 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Bake 8-12 minutes, or until chicken is golden brown, reaches a minimum internal temperature of 165 degrees, and corn is tender. Remove from oven and let chicken rest 5 minutes.

  4. 4

    Make the Sauce

    In same pan used to sear chicken, combine tomato sauce, half the seasoning, and 1/2 cup water over medium-high heat. Bring to a simmer and cook 5 minutes, or until sauce thickens slightly. Using two forks, shred chicken into bite-sized pieces and add to pan. Alternatively, chicken can be sliced into bite-sized pieces. Cook 2 minutes and remove pan from burner. Taste sauce, and add remaining seasoning (reserve a pinch for garnish) if more heat is desired.

  5. 5

    Warm the Tortillas

    Stack tortillas and wrap with foil. Place wrapped tortillas in oven 5-7 minutes, or until warm and pliable. Remove from oven and keep wrapped until ready to plate.

  6. 6

    Plate the Dish

    Place a serving of cooked chicken in three tortillas and place on a plate. Garnish tacos with cabbage, half the sour cream, and lime zest. Add an ear of corn to the plate and garnish with remaining sour cream, remaining seasoning (to taste), and Cotija cheese. Serve with two lime wedges.

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