One-Pan Santa Fe Chicken Tacos · HelloFresh Database

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One-Pan Santa Fe Chicken Tacos

20 Min or Less

High Protein

Quick

Kid Friendly

One-Pan Santa Fe Chicken Tacos

with Monterey Jack & Cilantro Lime Slaw

5 min

Difficulty: 1/3

North America

We firmly believe taco night should be treated like a holiday—one that should be celebrated at LEAST once a week, if not more. If you agree, you’ve got to add this Southwest version to your repertoire. Spiced ground pork and onion are piled into steamy tortillas with Monterey Jack cheese, a tangy cilantro lime slaw, and sour cream. Taco ’bout an awesome meal.

Allergens

Milk

Eggs

Wheat

Soy

Utensils

Paper Towel

Large Pan

Large Bowl

Tags

High Protein

Quick

Pork-free

Kid Friendly

Latin-american-faves

Handhelds

Ingredients

Onion

Onion

1 unit

Cilantro

Cilantro

0.25 ounce

Lime

Lime

1 unit

Chopped Chicken Breast

Chopped Chicken Breast

10 ounce

Southwest Spice Blend

Southwest Spice Blend

1 tablespoon

Shredded Red Cabbage

Shredded Red Cabbage

4 ounce

Mayonnaise

Mayonnaise

2 tablespoon

Tex-Mex Paste

Tex-Mex Paste

1 unit

Flour Tortillas

Flour Tortillas

6 unit

Monterey Jack Cheese

Monterey Jack Cheese

0.25 cup

Sour Cream

Sour Cream

1.5 tablespoon

Salt

Salt

Pepper

Pepper

Cooking Oil

Sugar

Sugar

Preparation

1

Prep

• Wash and dry produce. • Halve, peel, and finely dice onion. Finely chop cilantro. Quarter lime.

2

Cook Onion & Pork

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until slightly softened and lightly browned, 2-3 minutes. • Add pork and Southwest Spice Blend. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

3

Make Slaw

• While pork cooks, in a large bowl, combine cabbage, mayonnaise, half the cilantro, juice from half the lime (whole lime for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt and pepper.

4

Finish & Serve

• Stir Tex-Mex paste into pan with pork mixture until fully coated. Taste and season with salt and pepper. Remove pan from heat. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with pork filling, Monterey Jack, slaw, sour cream, and remaining cilantro. Serve with any remaining lime wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***

Nutrition per serving

740

kcal

Calories

36

g

Fat

12

g

Saturated Fat

58

g

Carbohydrate

14

g

Sugar

3

g

Dietary Fiber

43

g

Protein

150

mg

Cholesterol

1740

mg

Sodium

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Made with ♥ by Norman Huth

HelloFresh Database

Made with ♥ by Norman Huth