Meal Kit
Family
One-Pan BBQ Al Pastor Chicken Tacos
with pineapple salsa
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Rachel Post
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
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12 Small Flour Tortillas
- 1 Onion
- 6 oz. BBQ Sauce
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4 oz. Sour Cream
- 1 Poblano Pepper
- 3 oz. Pineapple Chunks
- 1 Lime
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2 oz. Grated Cotija Cheese
- 2 Green Onions
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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Calories620
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Carbohydrates70g
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Net Carbs67g
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Fat20g
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Protein40g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
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
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1 Prepare Ingredients and Make Salsa
Coarsely chop pineapple.
Halve lime and juice.Halve and peel onion. Cut halves into 1/4" dice.Trim and thinly slice green onions, keeping white and green portions separate.Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.In a mixing bowl, combine pineapple, white portions of green onions, 2 tsp. lime juice (reserve remaining for crema), and a pinch of salt. Set aside. -
2 Cook the Chicken
Pat chicken dry and season all over with 1/4 tsp. salt and a pinch of pepper. Cut any larger pieces into 1" dice.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer to a plate. Keep pan over medium-high heat. -
3 Add the Vegetables and Sauce
Add poblanos (to taste), onion, and a pinch of salt to hot pan and stir occasionally until tender, 3-5 minutes.
Add BBQ sauce, chicken, and 2 Tbsp. water. Stir until combined and heated through, 3-4 minutes.Remove from burner. -
4 Heat the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded. -
5 Make Crema and Finish Dish
In another mixing bowl, combine sour cream, 1 Tbsp. remaining lime juice, and a pinch of salt.
Plate dish as pictured on front of card, filling tortillas with chicken mixture and topping with crema, cheese, pineapple salsa, and green portions of green onions. Bon appétit!
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