Family Meal Kit
Chicken Tinga Tacos
with Mexican-style rice
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Tom Scodari
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 Chicken Thighs
- 16 oz. Cooked White Rice
- 8 Small Flour Tortillas
- 1 Onion
- 4 fl. oz. Enchilada Sauce
- 3 oz. Shredded Red Cabbage
- 2 oz. Grated Cotija
- 1 oz. Creme Fraiche
- ⅘ oz. Chipotle Butter
- 0.28 oz. Lemon Juice
- ¼ oz. Cilantro
- 1½ tsp. Garlic Salt
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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Calories610
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Carbohydrates61g
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Net Carbs57g
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Fat22g
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Protein39g
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Sodium1730mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Prepare the Ingredients
Halve and peel onion. Slice one half into thin strips. Finely dice remaining half.
Coarsely chop cilantro (no need to stem).In a mixing bowl, combine cabbage, sliced onion, lemon juice, creme fraiche, half the cilantro (reserve remaining for rice), and a pinch of salt. Set aside. -
2 Make the Filling
Pat chicken dry. Season with 1/4 tsp. salt and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Drain excess liquid from pan, if desired.Stir in enchilada sauce (to taste) and 2 Tbsp. water. Stir to combine and bring to a simmer. Kids not a fan of extra heat? Feel free to skip/reduce the enchilada sauce. Once simmering, remove from burner.While chicken cooks, continue recipe. -
3 Heat the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Combine rice, garlic salt, and diced onion in a microwave-safe bowl.
Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in remaining cilantro and butter (to taste) until melted and combined. Kids not a fan of extra heat? Feel free to skip/reduce the butter. Fluff rice mixture with a fork. -
4 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded.Plate dish as pictured on front of card, filling tortillas with filling (to taste), cabbage mixture, then cheese. Bon appétit!
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