Family Meal Kit

Chicken Tinga Tacos

with Mexican-style rice

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 5 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Under %{max_calories} calories

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
  • Info
    8 Small Flour Tortillas
  • 1 Onion
  • 3½ fl. oz. Enchilada Sauce
  • 3 oz. Shredded Red Cabbage
  • Info
    2 oz. Grated Cotija Cheese
  • Info
    1 oz. Creme Fraiche
  • Info
    ⅘ oz. Chipotle Butter
  • 0.28 oz. Lemon Juice
  • ¼ oz. Cilantro
  • 1½ tsp. Garlic Salt
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
    600
  • Carbohydrates
    62g
  • Net Carbs
    58g
  • Fat
    21g
  • Protein
    39g
  • Sodium
    1780mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Microwave-Safe Bowl
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

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

  • If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 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, crème fraîche, half the cilantro (reserve remaining for rice), and a pinch of salt. Set aside.

  2. 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 and 2 Tbsp. water. Bring to a simmer.

    Once simmering, remove from burner.

    While chicken cooks, continue recipe.

  3. 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. Fluff rice mixture with a fork.

  4. 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, cabbage mixture, then cheese. Bon appétit!

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