Chimichurri Chicken Tacos
with Chicken Thighs & Cilantro-Lime Slaw
We love when taco night gets a fresh, savory spin! Bright and herbaceous chimichurri sauce flavors succulent chicken thighs for this simple, delicious meal. You’ll pile the marinated chicken intp warm flour tortillas along with creamy, tangy cabbage slaw, then sprinkle with cilantro and finish with a bright squeeze of lime juice.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Diced Chicken Thighs
2 ounce
Chimichurri
¼ ounce
Cilantro
1 unit
Lime
4 ounce
Coleslaw Mix
2 tablespoon
Mayonnaise
(Contains Eggs)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Open package of chicken* and drain off any excess liquid. • Transfer to a medium bowl. Add chimichurri and ¼ tsp salt (½ tsp for 4 servings); toss to coat. Set aside until ready to cook.
• Wash and dry produce. • Roughly chop cilantro. Quarter lime.
• In a second medium bowl, combine coleslaw mix, mayonnaise, half the cilantro, juice from half the lime, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper. • Refrigerate until ready to serve.
• Heat a large dry pan over medium-high heat. • Add chicken with marinade in a single layer and cook, undisturbed, until browned, 2 minutes. Continue cooking, stirring occasionally, until chicken is cooked through, 2-4 minutes more (watch out—the marinade might splatter a bit in the pan!). Turn off heat.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
• Divide tortillas between plates; fill with chicken and slaw. Top with remaining cilantro and a squeeze of lime juice. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
