Family Meal Kit
Taco Kit
Chicken and Sweet Potato Tacos
with fiesta corn and slaw
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
Make Taco Tuesday any day of the week with Home Chef's new taco kits, full of the delicious fixings we all know and love. This kit has the same fresh ingredients and easy prep you're used to, with enough tacos made for the entire family, Wednesday's child included.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 15½ oz. Black Beans
- 12 Small Flour Tortillas
- 10 oz. Frozen Corn
- 8 oz. Sweet Potato Cubes
- 8 oz. Slaw Mix
- 4 oz. Shredded Cheddar-Jack Cheese
- 4 oz. Fire Roasted Salsa
- 4 oz. Chipotle Crema
- 3 fl. oz. Buttermilk Ranch Dressing
- 2 oz. Light Sour Cream
- 1 oz. Cream Cheese
- 4 tsp. Taco Seasoning
- 1 tsp. Fiesta Seasoning
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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Calories920
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Carbohydrates93g
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Net Carbs86g
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Fat39g
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Protein52g
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Sodium2150mg
Recipe Steps
You Will Need
- Salt
- Olive Oil
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
- 1 Microwave
- 1 Colander/Strainer
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 ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Pat chicken dry and season all over with half the taco seasoning (reserve remaining for sweet potatoes). -
2 Cook the Sweet Potatoes and Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add sweet potatoes, remaining taco seasoning, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and stir occasionally until water is almost completely evaporated, 6-8 minutes.Uncover; stir in beans until heated through and sweet potatoes are tender, 2-3 minutes.Remove from burner.While sweet potatoes and beans cook, continue recipe. -
3 Cook the Chicken
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.Remove from burner.While chicken cooks, continue recipe. -
4 Heat the Corn
Place corn in a microwave-safe bowl and cover with a damp paper towel.
Microwave covered until heated through, 3-4 minutes.Carefully remove from microwave. Stir in softened cream cheese, sour cream, fiesta seasoning, and a pinch of salt until combined. -
5 Heat Tortillas, Assemble Slaw, and Finish Dish
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until heated through, 30-60 seconds.Carefully remove from microwave.While tortillas microwave, in a mixing bowl, combine slaw mix, dressing, and a pinch of salt. Plate dish as pictured on front of card, filling tortillas with sweet potato-bean mixture and chicken and topping with shredded cheese, chipotle crema, and salsa (to taste). Kids not a fan of extra heat? Feel free to skip/reduce the salsa. Bon appétit!
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