All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
At Home Chef we love a good chicken taco, and so does FitMenCook. These deliciously simple stunners start with chicken seasoned with smoked paprika, vegetables coated in smoky chipotle, fresh tomato, salsa, and a dollop of cheese and guacamole. Better yet, these tasty tacos come together in 15 minutes or less.
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
Large 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
Cook the Chicken
Pat chicken dry and season all over with smoked paprika and a pinch of pepper.
Place a large non-stick pan over medium-high heat and spray with cooking spray.Add chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Coarsely chop, if desired.While chicken cooks, continue recipe.
Prepare the Ingredients
Halve and peel onion. Cut halves into 1/4" dice.
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.
Cook Vegetables and Make Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add onion to hot pan and stir occasionally until tender and lightly browned, 4-6 minutes.Add poblano and chipotle seasoning (to taste) and stir occasionally until fragrant and poblano starts to soften, 2-3 minutes.Add tomato puree and stir occasionally until slightly thickened, 1-2 minutes.Stir in salsa (to taste) and 2 Tbsp. water until combined. Bring to a simmer.Once simmering, stir in chicken until coated and warmed through, 30-60 seconds.Remove from burner.
Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, filling tortillas with chicken-vegetable mixture and garnishing with guacamole and cheese. Bon appétit!FitMenCook Hack: Keeping an eye on carbs? Swap flour tortillas for fresh butter lettuce. Plus, you get a satisfying crunch without losing any flavor!
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