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Chipotle Chicken Asado-Inspired Tacos

Chipotle Chicken Asado-Inspired Tacos

with Charred Poblanos
4.5(177)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1020 kcal
Protein
: 
56g protein
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Wheat
  • Mustard
  • Milk
  • Soy
  • Egg
  • Soy
  • Oats
  • Rye
  • Sesame
  • Triticale
  • Milk
  • May contain traces of allergens
  • Fish
  • Sulphites
  • Wheat
  • Crustaceans
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Chicken Breasts

6 unit(s)

Flour Tortillas

(Contains: Soy, Oats, Rye, Sesame, Triticale, Milk, May contain traces of allergens, Sulphites, Wheat)

1 unit(s)

Hot Pepper

1 unit(s)

Yellow Onion

1 tbsp

Tex-Mex Paste

(Contains: Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, May contain traces of allergens, Mustard)

3 tbsp

Guacamole

2 unit(s)

Sour Cream

(Contains: Milk)

2 tbsp

Chipotle Sauce

(Contains: Fish, Sesame, Soy, Sulphites, Wheat, May contain traces of allergens, Mustard, Soy, Egg, Milk)

1 unit(s)

Tomato

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

1 unit(s)

Lime

85 g

Tortilla Chips

½ cup

Tomato Salsa

(Contains: Soy, Fish, Wheat, Sulphites, Egg, Milk, Sesame, Crustaceans, Mustard, May contain traces of allergens)

Not included in your delivery

1 tbsp

Oil*

0.06 tsp

Pepper*

0.06 tsp

Salt*

Calories1020 kcal
Fat43 g
Saturated Fat11 g
Carbohydrate104 g
Sugar22 g
Dietary Fiber11 g
Protein56 g
Cholesterol155 mg
Sodium2160 mg
Trans Fat0.3 g
Potassium1700 mg
Calcium400 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Zester
•Medium Bowl
•Measuring Spoons
•Small Bowl
•Baking Sheet
•Aluminum Foil

Cooking Steps

PDF
Prep
1
  • Core, then cut poblano into 1/4-inch strips.
  • Halve, peel, then cut onion into 1/2-inch slices.
  • Cut tomato into 1/4-inch pieces.
  • Zest, then juice half the lime. Cut remaining lime into wedges.
Prep and marinate chicken
2
  • Pat chicken dry with paper towels.
  • Cut chicken into 1/2-inch cubes.
  • Add chicken, Tex-Mex Paste, lime zest and 1/2 tbsp (1 tbsp) juice to a medium bowl.
  • Season with salt and pepper, then toss to coat.
  • Set aside.
Mix chipotle cream
3
  • Add chipotle sauce, sour cream and 1/2 tsp (1 tsp) lime juice to a small bowl.
  • Season with salt and pepper, then stir to combine. Set aside.
Broil chicken and veggies
4
  • Add chicken to half of a foil-lined baking sheet. Spread out into an even layer.
  • Broil chicken in the top of the oven until golden, 4-6 min.
  • Carefully remove baking sheet from the oven. Add onions, poblanos and 1 tbsp (2 tbsp) oil to the other side of the baking sheet. Season with salt and pepper, then toss to coat.
  • Broil chicken and veggies in the top of the oven until chicken is cooked through and veggies are charbroiled, 3-6 min.**
Warm tortillas
5
  • Meanwhile, wrap tortillas in foil, then place in the bottom of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
Finish and serve
6
  • Divide poblanos and onions between tortillas. Top with chicken, tomato and feta.
  • Spoon some chipotle cream over top.
  • Serve with remaining lime wedges.
  • Serve salsa, guacamole and chips on the side.
Meal right image

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