All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
We're probably not the first to come up with the idea of combining two top foodstuffs in one meal: fried chicken and tacos. Not the first, but we think the best: crispy chicken, a Brussels slaw, and tangy sweet comeback sauce. And cheese! Great things are made even better by coming together.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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 shrimp, follow same instructions as chicken in Steps 2 and 3, frying until shrimp reach minimum internal temperature, 2-3 minutes per side.
Make the Brussels Sprout Slaw
Combine half the sour cream (reserve remaining for chicken), Brussels sprouts, and seasoning blend in a mixing bowl. Refrigerate until plating.
Prepare the Chicken
Place a medium non-stick pan over medium-high heat and add canola oil. Let heat, 5 minutes.
While oil heats, pat diced chicken dry, and season all over with a pinch of pepper.
In another mixing bowl, combine remaining sour cream and 1 Tbsp. water. Place flour in another mixing bowl.
Place half the diced chicken in sour cream-water mixture, coating completely. Then transfer to bowl with flour, coating completely. Repeat with remaining diced chicken.
Fry the Chicken
Line a plate with a paper towel.
Test oil temperature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in batches if necessary, carefully add diced chicken to hot oil. Cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.
Transfer chicken to towel-lined plate. Rest, at least 5 minutes.
Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.
Finish the Dish
Plate dish as pictured on front of card, filling tortillas with chicken, Brussels sprout slaw, comeback sauce, cheese, and crispy onions. Bon appétit!
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