Southwestern-Inspired Chicken Tacos
with Charred Corn and Tomato Salsa
These tacos pack a double whammy! We can’t decide what we like more: the tangy salsa or the incredible creamy Southwest-spiced pulled chicken! Luckily, you get the best of both in these warm tortillas.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
1 tbsp
Southwest Spice Blend
113 g
Corn Kernels
½ cup
Tomato Salsa
¼ cup
Feta Cheese, crumbled
(Contains Milk)
56 g
Red Onion
Not included in your delivery
0.13 tsp
Salt*
½ tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut half the onion into 1/2-inch slices. (Use whole onion for 4 ppl.)Pat chicken dry with paper towels. Season with salt and pepper, then rub Southwest Spice Blend all over chicken.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast chicken in the middle of the oven until cooked through, 10-14 min.**
Meanwhile, add corn and onions to the same pan. Cover and cook, stirring once halfway through, until 'charred' or dark golden-brown, 4-6 min. Season with salt and pepper, to taste.
Thinly slice chicken. Add chicken and half the salsa to a medium bowl, then toss to combine. Season with salt and pepper, to taste.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min.
Divide tortillas between plates, then top with chicken and veggies. Spoon remaining salsa over top, then sprinkle with feta.
