Express
One-Pan Spicy Baja-Style Chickpea Tacos
with avocado and lime slaw
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
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6 Small Flour Tortillas
- 4 oz. Fire Roasted Salsa Verde
- 4 oz. Mixed Diced Peppers
- 3 oz. Shredded Red Cabbage
- 1 Lime
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2 oz. Sour Cream
- 1 Avocado Half
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½ oz. Crispy Jalapenos
- 2 tsp. Taco 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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Calories570
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Carbohydrates76g
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Net Carbs66g
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Fat33g
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Protein14g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. Add protein to meal as desired.
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1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Thinly slice avocado.Drain and rinse chickpeas in a wire-mesh strainer. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add diced peppers to hot pan. Stir occasionally until starting to soften, 3-5 minutes.Stir in chickpeas, taco seasoning, salsa (to taste), and 1/4 tsp. salt. Stir often, gently smashing chickpeas, until heated through and desired consistency is reached, 2-3 minutes.Remove from burner.While filling cooks, continue recipe. -
3 Make the Slaw
In a mixing bowl, combine cabbage, 2 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.
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4 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.Plate dish as pictured on front of card, filling tortillas with filling, slaw, sour cream, crispy jalapeños (to taste), and avocados. Squeeze lime wedges over dish to taste. Bon appétit!
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