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
A note about serious food allergies
Nothing beats a chicken thigh for tenderness and flavor, and these tacos show off the thighs like nobody's business. (Cue up the ZZ Top's “Legs.”) Pickled vegetables, sharp shallot, and spicy jalapeño help build the perfect taco, along with soft cheese and cilantro. This taco's got flavor, and it knows how to use it. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
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
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
If using whole chicken breasts, pat dry and cut into 1" dice. Follow same instructions as chicken thighs.
If using diced chicken breasts, follow same instructions as chicken thighs.
Prepare the Ingredients
Peel and mince shallot.
Coarsely chop cilantro (no need to stem).
Quarter 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 Vegetables
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 at least 5 minutes.
While shallot and jalapeño pickle, 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.
Then stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.
Add corn and seasoning blend 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, squeezing lime wedges over to taste, and topping with pickled vegetables (to taste), cheese, and cilantro. Bon appétit!
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