Meal Kit

Jalapeño-Honey Chicken Thigh Tacos

with creamy cilantro slaw

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

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 you!
A note about serious food allergies

Spicy sweet delight fills these tacos, as well as the best part of the chicken, the most flavorful and juicy thighs. Tomato, corn, and jalapeño gets drizzled with sweet honey, making for that sweet heat that brings up every bite. Delicious, filling, amazing… another great taco meal just ready to be added to your box.

In Your Box (serves 2)

  • 2 Roma Tomatoes
  • 3 oz. Corn Kernels
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • Info
    2 fl. oz. Creamy Cilantro Sauce
  • 1 tsp. Cilantro Lime Pepper Salt
  • Info
    6 Small Flour Tortillas
  • 4 oz. Slaw Mix
  • 1 Jalapeño Pepper
  • ½ fl. oz. Honey
  • 14 oz. Diced Chicken Thighs

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.

  • Nutrition (per serving)

  • Calories
    801
  • Carbohydrates
    68g
  • Fat
    39g
  • Protein
    51g
  • Sodium
    1634mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

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

  • If using flank steak, separate into a single layer, pat dry, and season with half the seasoning blend. Follow same instructions as chicken in Steps 2 and 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  • If using shrimp, follow same instructions as chicken in Steps 1, 2, and 3, cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes.

  • If using chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces and season with half the seasoning blend. Follow same instructions as chicken thighs in Steps 2 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using Impossible burger, follow same instructions as chicken in Steps 2 and 3, seasoning with half the seasoning blend and breaking up burger until heated through, 4-6 minutes.

  1. 1

    Prepare Ingredients and Make Slaw

    Core tomatoes and cut into ½" dice. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. In a mixing bowl, thoroughly combine slaw mix, creamy cilantro sauce, and a pinch of salt. Set aside, at least 10 minutes. Pat diced chicken thighs dry, and season all over with half the seasoning blend (reserve remaining for vegetables). Don't worry about trimming. Excess fat will render while cooking and add flavor.

  2. 2

    Cook the Chicken

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add diced chicken thighs to hot pan and stir occasionally until lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

  3. 3

    Cook the Vegetables

    Stir jalapeño (to taste), corn, and remaining seasoning blend into hot pan. Then stir occasionally until jalapeño is bright green and corn is browned, 3-5 minutes. Stir in tomatoes and bring to a simmer. Once simmering, stir occasionally until tomatoes release juices and break down, 5-6 minutes. If pan is too dry, add water, 1 Tbsp. at a time, up to 3 Tbsp., until desired consistency is reached. Remove from burner and drizzle with honey.

  4. 4

    Heat the Tortillas

    Wrap tortillas in a damp paper towel and microwave until warmed, 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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, filling tortillas with chicken and vegetables, cheese, and slaw. Bon appétit!

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