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
A note about serious food allergies
We've finally crossed the streams with this one, combining two the most beloved foodstuffs into one. Beloved meal #1: crispy fried chicken, crunchy on the outside, tender on the inside. And we make that the base of beloved meal #2, that hand-held, tortilla-cased thing of beauty, tacos. These two come together to make beloved meal #3, the dinner you're looking at right here.
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 1, 2, and 4, cooking undisturbed until shrimp reach minimum internal temperature, 2-3 minutes per side (no need to slice).
Prepare the Ingredients
Halve lime and juice.
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4-inch dice.Peel and mince shallot.Pat chicken dry and season both sides with half the Cajun seasoning (reserve remaining for after frying).
Prepare the Chicken
Place panko on a plate.
Transfer chicken breasts to plate with panko, coating one side evenly and completely. Gently press to adhere. Rest, 5 minutes.While chicken rests, continue recipe.
Make the Slaw
Combine corn and pinch of salt and pepper in a microwave-safe bowl. Cover with a damp paper towel. Microwave until heated through, 2-3 minutes.
Carefully remove from microwave. Add slaw mix, shallot, 1 Tbsp. lime juice, avocado, a pinch of salt, and 1 tsp. olive oil. Stir to combine.
Fry the Chicken
Place a medium non-stick pan over medium heat and add 2 Tbsp. olive oil.
Add chicken breasts to hot pan, panko-side down, and cook until panko is browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Remove chicken to a clean cutting board, panko side up. Season with remaining Cajun seasoning. Let cool, 5 minutes.Once cool enough to handle, slice each chicken breast into six evenly-sized pieces.
Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded. 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.Plate dish as pictured on front of card, placing chicken in tortillas and garnishing with dressing (to taste) and slaw. Bon appétit!
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