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Smoky Pollo Asado-Inspired Tacos
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Smoky Pollo Asado-Inspired Tacos

Smoky Pollo Asado-Inspired Tacos

with Charred Poblanos

For this dish, citrus-marinated chicken gets broiled with poblanos for a smoky-sweet bite! Salty feta, savoury cilantro and juicy tomatoes are the perfect toppers for this week's taco party!

Tags:
Spicy
Allergens:
Sulphites
Wheat
Mustard
Milk
Egg
Soy

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

160 g

Hot Pepper

113 g

Yellow Onion

1 tbsp

Tex-Mex Paste

(Contains Mustard)

3 tbsp

Guacamole

6 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

80 g

Tomato

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit

Lime

½ cup

Tomato Salsa

85 g

Tortilla Chips

Not included in your delivery

1 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories1080 kcal
Fat51 g
Saturated Fat13 g
Carbohydrate98 g
Sugar19 g
Dietary Fiber12 g
Protein57 g
Cholesterol125 mg
Sodium2060 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

Zester
Medium Bowl
Measuring Spoons
Paper Towel
Small Bowl
Baking Sheet
Aluminum Foil

Instructions

Prep
1

Before starting, preheat the broiler to high. Wash and dry all produce. 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 tbsp (2 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.

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