Chicken & Sweet Pepper Tacos with Elote
Customer Favorite

Chicken & Sweet Pepper Tacos

with Elote

35 MIN
4 Servings
Wellness at Blue Apron
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Recipe only available for Friday delivery.
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Our recipes that have 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. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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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

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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 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: