One-Pan Tex-Mex Chicken Tacos
with Chicken Thighs, Pineapple & Lime Crema
We’re obsessed with sweet and savory flavor combos for dinner, which is why we have a soft spot for tacos al pastor. The dish traditionally involves pork marinated in pineapple juice and spices, then slowly spit-roasted for ultra-tender results. In this riff on the classic, we skip the slow-cooking by swapping out the pork shoulder for ground pork. It’s browned with a bounty of Southwest spices, simmered with chunks of pineapple until saucy, and stuffed into warm tortillas with lime crema and pickled onion and radish. You can have all that in just 30 minutes—taco ’bout a dinner winner!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit
Radishes
1 unit
Onion
4 ounce
Pineapple
1 unit
Lime
1.5 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Diced Chicken Thighs
1 tablespoon
Southwest Spice Blend
1 unit
Tex-Mex Paste
6 unit
Flour Tortillas
(Contains Soy, Wheat)
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice radishes. Zest and quarter lime. Halve, peel, and thinly slice onion. Drain pineapple, reserving juice.
• In a small microwave-safe bowl, combine radishes, juice from half the lime, ¼ of the onion, and a big pinch of salt; cover with plastic wrap. Microwave until veggies are slightly pink, 30-45 seconds. • In a separate small bowl, combine sour cream with lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pineapple and season with salt and pepper. Cook, stirring, until browned and caramelized, 3-4 minutes. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add remaining onion and season with salt and pepper. Cook, stirring, until softened, 4-6 minutes. • Add pork* and Southwest Spice Blend. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in Tex-Mex paste, caramelized pineapple, and reserved pineapple juice until mixture is saucy and combined.
Open package of chicken and drain off any excess liquid. Swap in chicken (no need to break up into pieces!) or beef for pork. Cook through remainder of step as instructed.
• While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates; fill with pork mixture, lime crema, and as many pickled veggies (draining first) as you like. Pick cilantro leaves from stems; tear leaves into pieces and sprinkle over tacos. Serve with any remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
