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Crispy Chicken Tacos
with buttermilk-ranch slaw
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Sesame, Soy
Chef
Maija Barnes
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 12 Small Flour Tortillas
- 8 oz. Slaw Mix
- 3 fl. oz. Buttermilk Ranch Dressing
- 3 oz. Frozen Corn
- 3 fl. oz. Canola Oil
- 2 oz. Shredded Cheddar Cheese
- 4 Green Onions
- ½ oz. Plain Breadcrumbs
- 2 tsp. Ranch 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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Calories760
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Carbohydrates54g
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Net Carbs50g
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Fat44g
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Protein40g
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Sodium1600mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 2 Mixing Bowls
- 1 Microwave
- 1 Plate
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 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 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat chicken dry. Season all over with half the ranch seasoning (reserve remaining for slaw), 1/4 tsp. salt, and a pinch of pepper. -
2 Cook the Chicken
Place panko and chicken in a mixing bowl. Toss until chicken is evenly coated.
Line a plate with a paper towel.Place a medium non-stick pan over medium heat and add canola oil. Let oil heat, 5 minutes.Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.After 5 minutes, working in batches, carefully add chicken to hot oil. Cook until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 1-3 minutes per side.Remove from burner. Transfer chicken to towel-lined plate.While chicken cooks, continue recipe. -
3 Cook the Corn Mixture
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add corn and white portions of green onions to hot pan. Stir occasionally until green onions are fragrant and corn is heated through, 3-4 minutes.Remove from burner.While corn mixture cooks, continue recipe. -
4 Make Slaw, Heat Tortillas, and Finish Dish
Wrap tortillas in a damp paper towel.
Microwave until warm, 30-60 seconds.If tortillas come folded, keep folded.Carefully remove tortillas from microwave.In another mixing bowl, combine slaw mix, dressing, remaining ranch seasoning, and a pinch of salt.Plate dish as pictured on front of card, filling tortillas with chicken, slaw, cheese, corn mixture, and green portions of green onions. Bon appétit!
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