Chicken Thigh Tacos with Green Chili Aioli and Cheddar Cheese
easy prep & pan included
Prep & Cook Time:30-40 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 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
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
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
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine diced peppers, corn, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in provided tray. Push to one side and top with cream cheese.
Bake the Meal
Combine chicken thighs and taco seasoning to empty side of tray. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Bake uncovered in a hot oven until chicken reaches a minimum internal temperature of 165 degrees, 23-25 minutes.
Finish the Dish
While chicken cooks, combine slaw mix and green chili aioli in a mixing bowl.
Carefully remove tray from oven. Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Stir chicken and vegetables until completely combined. Fill tortillas with chicken and vegetables and top with slaw (to taste) and cheddar cheese. Bon appétit!
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