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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Sulphites, Wheat)
Southwest Spice Blend
Feta Cheese, crumbled
Not included in your delivery
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.