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
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and mince shallot.
Coarsely chop cilantro (no need to stem).
Quater lime. Juice three quarters and cut fourth quarter into small wedges.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Pickle the Shallot and Jalapeño
Combine shallot, jalapeño, lime juice, 1 Tbsp. water and a pinch of salt in a microwave-safe bowl. Microwave, 30 seconds.
Stir, then set aside, allowing flavors to marry, 5 minutes.
While shallot and jalapeño marinate, cook chicken.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed, 3 minutes.
Stir, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.
Add corn and taco seasoning and stir until combined, 60-90 seconds.
Stir in marinara and remove from burner.
Heat the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Finish the Dish
Plate dish as pictured on front of card, filling tortillas with chicken mixture, and topping with pickled shallot and jalapeño (to taste), cheese, and cilantro. Bon appétit!
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