Family Meal Kit
Classic Crunchy Tacos with Chicken and Corn
and yellow rice
Prep & Cook Time: 40-50 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 8 Small Flour Tortillas
- 5.47 oz. Long Grain White Rice
- 5 oz. Frozen Corn
- 4 oz. Shredded Cheddar Cheese
- 4 oz. Fire Roasted Salsa
- 1 Poblano Pepper
- 2 oz. Light Sour Cream
- 2 Green Onions
- 2 tsp. Fiesta Seasoning
- 1 tsp. Portuguese Piri Piri Blend
- 1 tsp. Light Chili Powder
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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Calories670
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Carbohydrates72g
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Net Carbs69g
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Fat23g
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Protein44g
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Sodium1520mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salt
- Olive Oil
- 1 Baking Sheet
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 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 ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a medium pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning. Remove from burner and stir in piri piri seasoning (to taste). Set aside and cover.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Trim and thinly slice green onions.
Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat chicken dry. Kids not a fan of extra heat? Feel free to skip/reduce the chili powder. Season all over with fiesta seasoning, chili powder (use less if spice-averse) , 1/4 tsp. salt, and a pinch of pepper. -
3 Cook the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add poblanos and a pinch of salt to hot pan. Stir often until slightly tender, 2-3 minutes.Add 1 tsp. olive oil and chicken. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Stir in corn until combined and heated through, 1-2 minutes.Remove from burner. -
4 Assemble the Tacos
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded. Microwave covered until heated through, 30-60 seconds.
Carefully remove from microwave and transfer to a clean, flat work surface. Poke tortillas with a fork all over, 10 times for each tortilla. Evenly top with 1 tsp. olive oil. Massage into one side of tortilla and flip, oil side down. Evenly divide filling between tortillas, placing on one half. Top filling with cheese. Fold tortillas over filling, pressing gently to adhere.Transfer tacos to prepared baking sheet. -
5 Bake Tacos and Finish Dish
Bake in hot oven until tacos are crispy and cheese is melted, 10-12 minutes.
Carefully remove from oven.Kids not a fan of extra heat? Feel free to skip/reduce the salsa. Plate dish as pictured on front of card, topping tacos with salsa (to taste), sour cream, and green onions. Bon appétit!
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