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Grilled Chicken Tacos
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Grilled Chicken Tacos

Grilled Chicken Tacos

with Lime Crema and Seasoned Rice

It's BBQ season and that means it's time for irresistible handheld dinners. Grilled, Mexican-spiced chicken is the perfect protein for these summer-inspired tacos; it brings the smoky satisfaction we're all looking for! Though the chicken is the star, all tacos need fixings and tonight we've got grilled peppers, guacamole, feta and lime crema.

Tags:
Discovery
Quick
Allergens:
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Tenders

2 tbsp

Mexican Seasoning

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

3 tbsp

Guacamole

¼ cup

Feta Cheese, crumbled

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

1 unit

Lime

¾ cup

Parboiled Rice

160 g

Sweet Bell Pepper

50 g

Shallot

Not included in your delivery

1.5 tbsp

Oil*

0.44 tsp

Salt*

0.06 tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories1000 kcal
Fat32 g
Saturated Fat10 g
Carbohydrate122 g
Sugar11 g
Dietary Fiber8 g
Protein55 g
Cholesterol115 mg
Sodium1700 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.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Zester
Small Bowl
Aluminum Foil

Instructions

Cook rice
1

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Peel, then finely chop shallot. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots, rice and 1/2 tbsp Mexican Seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.

Prep
2

Meanwhile, core, then cut pepper into quarters. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Pat chicken dry with paper towels. Add chicken, 1 tbsp oil, 1/4 tsp salt (dbl both for 4 ppl) and remaining Mexican Seasoning to a large bowl. Toss to coat. Set aside.

Make crema
3

Add sour cream, 1/4 tsp lime zest, 1/2 tbsp lime juice, 1/4 tsp sugar and 1 tsp water (double all for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Grill chicken
4

Add chicken to one side of the grill. Reduce heat to medium, then close lid and grill, flipping once, until chicken is cooked through, 4-5 min per side.**

Cook peppers and warm tortillas
5

Wrap tortillas in foil. Add peppers to the other side of the grill. Close lid and grill, flipping once, until tender-crisp, 4-5 min. Place tortilla packet on the grill next to peppers. Close lid and grill, flipping once, until warmed through, 2-3 min. Remove from the grill and set aside.

Finish and serve
6

Fluff rice with a fork. Stir in remaining lime zest. Cut peppers into 1/4-inch strips. Slice chicken. Divide tortillas between plates. Top with chicken, peppers, guacamole and feta. Drizzle lime crema over top. Serve rice alongside. Squeeze a lime wedge over top, if desired.

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