Chicken Carnitas Tacos
with Salsa Fresca and Chipotle Lime Crema
Chicken carnitas > all other kinds of chicken. Yep, we’re talking seared pieces of white meat simmered in a Fajita-spiced tomato sauce with a tangle of charred onion and poblano. Everything is then piled into steamy flour tortillas along with pickled onion, tomato scallion salsa, and chipotle lime crema. One bite and your taste buds will be immediately transported south of the border. Taco’bout a weeknight win!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Poblano Pepper
1 unit
Roma Tomato
2 unit
Scallions
1 unit
Lime
5 teaspoon
White Wine Vinegar
10 ounce
Chicken Breast Strips
1 tablespoon
Fajita Spice Blend
1.5 ounce
Tomato Paste
1 unit
Chicken Stock Concentrate
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Chipotle Powder
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
1 teaspoon
Sugar
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve and peel onion; finely chop one half and very thinly slice other. Core, deseed, and finely chop poblano. Finely dice tomato. Trim and thinly slice scallions. Quarter lime.
In a small, microwave-safe bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings), a large pinch of salt, and 1 TBSP water; stir to dissolve. Stir in sliced onion. Microwave for 30 seconds; set aside to quick-pickle, stirring occasionally.
Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. If necessary, wipe out pan.
While chicken cooks, in a small bowl, combine sour cream, a squeeze of lime juice, ¼ tsp chipotle powder (taste and add more if you like things spicy), and a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. In a medium bowl, combine tomato, scallions, a large squeeze of lime juice, salt, and pepper.
Heat a drizzle of oil in pan used for chicken over medium-high heat. Add chopped onion, poblano, salt, and pepper. Cook, stirring occasionally, until veggies are softened, 3-4 minutes. Return chicken to pan and add Fajita Spice, tomato paste, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until saucy and slightly reduced, 2-3 minutes. Turn off heat. Season with salt and pepper.
Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide chicken filling, salsa, pickled onion (draining first), and crema between tortillas. (TIP: Alternatively, put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with any remaining lime wedges on the side.
