All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
“Spicy,” you read, and think to yourself… that I like. You like your food with a little fire and not just the kind that comes from flame, stove, or oven. But that next word… “plantain”… you read that with trepidation. Plantains are like bananas, and bananas don't belong in tacos! Like bananas, but not; these plantains mix with spicy poblanos and earthy black beans for the best taco experience you've ever read about. Crunchy, tart pickled shallot and another hit of fire from the crispy jalapeños will transport you beyond the words on this screen. Quit reading, and get to eating. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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
Customize It Instructions
Meat lovers! If adding protein, cook in large non-stick pan before starting filling. Transfer to a plate and reserve pan for filling; no need to wipe clean. Stir into filling at end of Step 4, or serve on the side. If using diced chicken breasts, pat dry. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil over medium-high heat until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry. Cook with 2 tsp. olive oil over medium-high heat until shrimp reaches minimum internal temperature, 2-3 minutes per side. If using flank steak, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Stir occasionally with 1 tsp. olive oil over medium-high heat until no pink remains, 4-6 minutes.
Prepare the Ingredients
Drain and rinse black beans in a wire-mesh strainer.
Mince cilantro (no need to stem).
Cut sliced plantains into ½” dice.
Halve lime lengthwise. Cut one half into wedges and juice the other half.
Peel and halve shallot. Slice halves into thin strips.
Stem poblano pepper, seed, and cut into ¼" 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.
Pickle the Shallot
In a mixing bowl, combine shallot, lime juice, and a pinch of salt and pepper. Set aside at least 5 minutes.
While shallot pickles, start filling.
Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add plantain and poblano (to taste) to hot pan and stir occasionally until lightly charred, 2-3 minutes.
Finish the Filling
Add black beans, half the cilantro (reserve remaining for garnish), and fajita seasoning to pan and stir occasionally until beans are warmed through, 1-2 minutes.
Remove from burner and season with ¼ tsp. salt and a pinch of pepper.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Plate dish as pictured on front of card, placing filling inside tortillas and garnishing with reserved cilantro, pickled shallot (to taste), queso fresco, and crispy jalapeños (to taste). Squeeze lime wedges over to taste. Bon appétit!
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