Family Meal Kit
One-Pan BBQ Chicken Thigh Tacos
with honey mustard slaw
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Rachel Post
Make Taco Tuesday any day of the week with Home Chef's new taco kits, full of the delicious fixings we all know and love. This kit has the same fresh ingredients and easy prep you're used to, with enough tacos made for the entire family, Wednesday's child included.
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
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12 Small Flour Tortillas
- 1 Romaine Heart
- 8 oz. Slaw Mix
- 5 oz. Corn Kernels
- 1 Roma Tomato
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4 oz. Shredded Cheddar Cheese
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3 fl. oz. Honey Dijon Mustard Dressing
- 3 oz. BBQ Sauce
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1½ fl. oz. Buttermilk Ranch Dressing
- 2 tsp. Barbeque Seasoning
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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Calories770
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Carbohydrates70g
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Net Carbs65g
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Fat36g
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Protein43g
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Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium 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
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Core tomato and cut into 1/2" dice.Pat chicken thighs dry and season all over with barbeque seasoning (use less if spice-averse) and 1/4 tsp. pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Filling
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Add BBQ sauce and corn. Stir occasionally until coated and corn is heated through, 1-2 minutes.Remove from burner.While filling cooks, continue recipe. -
3 Make the Slaw
In a mixing bowl, combine mustard dressing and slaw mix. Toss to coat. Set aside.
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4 Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel.
Microwave until warm, 30-60 seconds.If tortillas come folded, keep folded.Carefully remove from microwave. Plate dish as pictured on front of card, filling tortillas with filling, cheese, romaine, and tomatoes. Top with ranch dressing. Bon appétit!
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