One-Pan Chicken & Charred Pepper Tacos
with Chicken Thighs, Pineapple Salsa & Smoky Red Pepper Crema
The week just isn’t complete without a taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a sweet and savory version that’s sure to satisfy. There’s saucy beef and charred peppers, plus a refreshing pineapple salsa and smoky red pepper crema, all piled into steamy-soft tortillas. It may be a weeknight, but these tacos will take your taste buds on an island vacation.
The image pictured is similar to our One-Pan Saucy Beef & Charred Pepper Tacos—but not exact! As always, please consult the ingredients list for more detailed recipe information and allergens.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Long Green Pepper
1 unit
Red Onion
1 unit
Tomato
1 unit
Lime
4 ounce
Pineapple
10 ounce
Diced Chicken Thighs
1 tablespoon
Blackening Spice
1 unit
Beef Stock Concentrate
4 tablespoon
Smoky Red Pepper Crema
(Contains Milk)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Drain pineapple. Finely dice tomato. Halve and peel onion; thinly slice one half. Mince a few slices until you have 1 TBSP. (For 4 servings, thinly slice whole onion; mince a few slices until you have 2 TBSP.) Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.
• In a small bowl, combine pineapple, tomato, minced onion, lime zest, and juice from half the lime. Season with salt.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, and a pinch of salt. Cook, stirring occasionally, until tender and lightly charred, 5-7 minutes. (TIP: Add a splash of water if veggies begin to brown too quickly.) Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add beef*, Blackening Spice, and a big pinch of salt. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in stock concentrate and 2 TBSP water (3 TBSP for 4 servings); bring to a simmer. • Return veggies to pan; stir until thoroughly combined. (TIP: Add a splash or two of water, if necessary, until mixture is saucy.) Taste and season with salt and pepper.
Swap in turkey* for beef.
• Meanwhile, wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates and fill with beef and veggie filling. Top with pineapple salsa and smoky red pepper crema. Serve with any remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
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