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
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
Prepare the Ingredients
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 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.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan and stir occasionally until lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
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 dry, add water, 1 Tbsp. at a time, up to 3 Tbsp., until desired consistency is reached.
Remove from burner and drizzle with honey.
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.
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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