Express
Chicken Verde Street Tacos
with cotija and black beans
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 6 oz. Small Corn Tortillas
- 4 oz. Fire Roasted Salsa Verde
- 4 oz. Black Beans
- 3 oz. Diced Poblano
- 1 Lime
- 1 oz. Pepitas
- ½ oz. Grated Cotija
- ¼ oz. Cilantro
- 1 tsp. Fiesta Seasoning
- 1½ tsp. Amarillo Seasoning
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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Calories640
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Carbohydrates72g
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Net Carbs62g
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Fat24g
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Protein44g
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Sodium990mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Small Non-Stick Pan
- 2 Plates
- 1 Colander/Strainer
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare Ingredients and Toast Pepitas
Place a medium non-stick pan over medium heat and add 1/2 tsp. olive oil.
Add pepitas and 1/4 the fiesta seasoning (reserve remaining for beans) to hot pan. Stir occasionally until pepitas are toasted, 1-2 minutes.Remove from burner. Transfer toasted pepitas to a plate and set aside. Wipe pan clean and reserve.While pepitas toast, stem cilantro and reserve whole leaves.Cut lime into wedges. -
2 Cook the Chicken and Poblanos
Pat chicken dry and season all over with amarillo seasoning. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Return pan used to toast pepitas to medium heat and add 1 tsp. olive oil.Add chicken, poblanos (use less if spice-averse), and 1/4 tsp. salt to hot pan. Stir occasionally until poblanos are sightly tender and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Add the Beans
Drain and rinse beans in a colander/strainer.
Add beans and remaining fiesta seasoning to hot pan. Stir often until combined and beans are heated through, 1-2 minutes.Remove from burner.While chicken mixture cooks, continue recipe. -
4 Heat Tortillas and Finish Dish
Line another plate with a paper towel.
Place a small non-stick pan over medium-high heat and add 1/2 tsp. olive oil.Working in batches if necessary, place tortillas in hot pan. Cook undisturbed until heated through, 20-30 seconds per side.Replenish oil, if needed. Transfer tortillas to towel-lined plate. Remove from burner.Plate dish as pictured on front of card, topping tortilla with chicken mixture (to taste), salsa (to taste), pepitas, cheese, and cilantro. Squeeze lime wedges over to taste. Bon appétit!
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