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Chicken & Sweet Pepper Tacos

with Elote

Customer Favorite
Quick & Easy
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

To accompany these tacos—loaded with chicken and sautéed summer vegetables— we’re serving a flavorful side of elote—Mexican street corn slathered with tangy, creamy lime mayo and sprinkled with Cotija cheese and traditional spices.

Get Cooking
fresh
ingredients
Chicken & Sweet Pepper Tacos with Elote
Title
  • 1½ lbs Chicken Tenders
  • 8 Flour Tortillas
  • 2 cloves Garlic
  • 2 ears Of Corn
  • ½ lb Sweet Peppers
  • 1 Lime
  • 1 Sweet Onion
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Chicken Demi-Glace
  • ½ cup Mexican Crema Or Sour Cream
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)
  • ½ lb Grape Or Cherry Tomatoes
tried-and-true
kitchen tools
step-by-step
instructions
Cook & chop the chicken:
1 Cook & chop the chicken:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Heat a large pot of salted water to boiling on high. Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, roughly chop. 

Prepare the ingredients:
2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Peel and roughly chop the garlic. Remove and discard the husks and silks of the corn; halve each cob crosswise. Quarter the tomatoes; place in a bowl and season with salt and pepper. Quarter the lime. In a bowl, combine the crema or sour cream and the juice of 2 lime wedges. Season with salt and pepper to taste. 

Start the sauce:
3 Start the sauce:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the chopped garlic and all but a pinch of the spice blend. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add the demi-glace and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until thickened. 

Make the elote:
4 Make the elote:

While the sauce cooks, add the corn to the pot of boiling water and cook 3 to 4 minutes, or until tender. Drain thoroughly and pat dry with paper towels. While the corn cooks, in a bowl, combine the mayonnaise and the juice of the remaining lime wedges. Season with salt and pepper. Evenly spread the lime mayonnaise onto the cooked corn. Top with the cheese and remaining spice blend

Finish the chicken & sauce:
5 Finish the chicken & sauce:

Add the chopped chicken and seasoned tomatoes to the pan of sauce. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Turn off the heat. Season with salt and pepper to taste. 

Warm the tortillas & serve your dish:
6 Warm the tortillas & serve your dish:

If using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the tortillas in aluminum foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, finished chicken and sauce, and seasoned crema or sour cream. Serve with the elote on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook & chop the chicken:
1 Cook & chop the chicken:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Heat a large pot of salted water to boiling on high. Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, roughly chop. 

2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Peel and roughly chop the garlic. Remove and discard the husks and silks of the corn; halve each cob crosswise. Quarter the tomatoes; place in a bowl and season with salt and pepper. Quarter the lime. In a bowl, combine the crema or sour cream and the juice of 2 lime wedges. Season with salt and pepper to taste. 

Prepare the ingredients:
Start the sauce:
3 Start the sauce:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the chopped garlic and all but a pinch of the spice blend. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add the demi-glace and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until thickened. 

4 Make the elote:

While the sauce cooks, add the corn to the pot of boiling water and cook 3 to 4 minutes, or until tender. Drain thoroughly and pat dry with paper towels. While the corn cooks, in a bowl, combine the mayonnaise and the juice of the remaining lime wedges. Season with salt and pepper. Evenly spread the lime mayonnaise onto the cooked corn. Top with the cheese and remaining spice blend

Make the elote:
Finish the chicken & sauce:
5 Finish the chicken & sauce:

Add the chopped chicken and seasoned tomatoes to the pan of sauce. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Turn off the heat. Season with salt and pepper to taste. 

6 Warm the tortillas & serve your dish:

If using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the tortillas in aluminum foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, finished chicken and sauce, and seasoned crema or sour cream. Serve with the elote on the side. Enjoy!

Warm the tortillas & serve your dish: