Smoky Chipotle Chicken Tacos

with guacamole and queso fresco

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Spicy

Cook Within: 4 days

Contains: Milk, Wheat

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 you!
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.

In Your Box (serves 2)

  • 10 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    6 Small Flour Tortillas
  • 1 Yellow Onion
  • 4 oz. Guacamole
  • 1 Poblano Pepper
  • 2 oz. Fire Roasted Salsa
  • 2 Tbsp. Tomato Puree
  • Info
    1 oz. Queso Fresco Crumbles
  • 1 tsp. Chipotle Seasoning
  • ½ tsp. Smoked Paprika
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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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