Chicken & Sweet Pepper Tacos with Elote
Customer Favorite

Chicken & Sweet Pepper Tacos

with Elote

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 630 Cals/serving
  • View All
    Nutrition Label
    Download

To accompany these loaded chicken and vegetable tacos, we’re serving a flavorful side inspired by a Mexican street food favorite. For our take on elote, we’re slathering corn on the cob with a tangy, creamy lime mayo, then garnishing it with Cotija cheese and traditional spices.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook & chop the chicken:
1 Cook & chop the chicken:

If you prefer to use the oven to warm the tortillas instead of the microwave, preheat the oven to 375°F. Heat a medium pot of salted water to boiling on high. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and 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. If necessary, peel the garlic, then roughly chop. Remove and discard the husks and silks of the corn; halve each cob crosswise. Depending on their size, quarter or halve the tomatoes into bite-sized pieces; 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 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 slightly 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 the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. 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. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, finished chicken and sauce, and lime crema or sour cream. Serve with the elote on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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 the oven to warm the tortillas instead of the microwave, preheat the oven to 375°F. Heat a medium pot of salted water to boiling on high. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and 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. If necessary, peel the garlic, then roughly chop. Remove and discard the husks and silks of the corn; halve each cob crosswise. Depending on their size, quarter or halve the tomatoes into bite-sized pieces; 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 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 slightly 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 the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. 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. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, finished chicken and sauce, and lime crema or sour cream. Serve with the elote on the side. Enjoy!

Warm the tortillas & serve your dish: