SuperQuick Chipotle Chicken Thigh and Corn Tacos
with Cilantro, Feta and Creamy Slaw- Sulphites
- Wheat
- Egg
- Milk
- Mustard
- Soy
- Milk
- Soy
- May contain traces of allergens
- Sesame
- Sulphites
- Tree nuts
- Wheat
- Mustard
- Peanuts
- Fish
- Egg
- Gluten
- Crustaceans
Ingredients: Chicken thighs • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Thaw-friendly corn (corn, modified vinegar) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro.
Ingredients
270 g
Chicken Thighs
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May be present: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Cilantro
170 g
Coleslaw Cabbage Mix
113 g
Corn Kernels
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- Pat chicken dry well with paper towels, then cut into 1-inch pieces. Season with Chili-Cumin Spice Blend, salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook 2-3 min turning occasionally, until golden. Don't crowd the pan; work in batches if needed.
- Reduce heat to medium. Add corn. Cook, stirring often, until chicken is cooked through, 4-5 min.**
- Meanwhile, using a clean knife and cutting board, roughly chop cilantro.
- To a large bowl, add mayo, half the vinegar (use all for 4 servings) and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then whisk to combine.
- Add coleslaw-cabbage mix, then toss to combine.
- Set aside.
- When chicken is finished, remove the pan from heat.
- Drizzle over chipotle sauce, then stir to coat.
- Place tortillas on a clean work surface. (TIP: If you have time, microwave until tortillas are warm and flexible, 30 sec-1 min.)
- Divide slaw between tortillas, then top with chicken-corn mixture.
- Divide tacos between plates.
- Sprinkle cilantro and feta over tacos.
If you've opted to get chicken thighs, pat chicken dry with paper towels, then cut into 1-inch pieces. Prepare and cook in the same way the recipe instructs you to prepare and cook diced chicken.
Customer reviews
Review summary
Updated on Sep 2026- Flavour: The chicken was well seasoned and tasty, but several reviewers found the overall dish lacking in flavour and the coleslaw slaw dressing too vinegary and watery rather than creamy.
- Ease of prep: The recipe comes together quickly and is easy to assemble, making it a good weeknight option.
- Suggestions: Add more chipotle sauce to the chicken and corn mixture during cooking to keep the tacos from being dry; some reviewers also suggested adding sour cream and lime wedges to round out the flavours. Consider reducing the amount of coleslaw or replacing it with a different element, as several reviewers found it too dominant.
- Portions: Some reviewers felt the corn-to-meat ratio was off, with too much corn and not enough chicken.
