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Southwestern-Inspired Chicken Tacos

Southwestern-Inspired Chicken Tacos

with Charred Corn and Tomato Salsa

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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.

Tags:Family Friendly
Allergens:SulphitesGlutenMilk

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

6 unit

Flour Tortillas

(ContainsSulphites, Gluten)

1 tbsp

Southwest Spice Blend

113 g

Corn Kernels

½ cup

Tomato Salsa

¼ cup

Feta Cheese, crumbled

(ContainsMilk)

56 g

Red Onion

Not included in your delivery

0.13 tsp

Salt*

½ tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories660 kcal
Fat20 g
Saturated Fat7 g
Carbohydrate66 g
Sugar10 g
Dietary Fiber6 g
Protein51 g
Cholesterol126 mg
Sodium1340 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
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**

3

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.

4

Thinly slice chicken. Add chicken and half the salsa to a medium bowl, then toss to combine. Season with salt and pepper, to taste.

5

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min.

6

Divide tortillas between plates, then top with chicken and veggies. Spoon remaining salsa over top, then sprinkle with feta.