Chipotle-BBQ Chicken Tacos

with Toasted Pepita & Romaine Salad

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
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Tangy-sweet barbecue sauce and fiery chipotle chile paste come together to give bites of tender chicken incredibly bold flavor right before they’re nestled into warm flour tortillas alongside a creamy cabbage slaw.

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ingredients
Chipotle-BBQ Chicken Tacos with Toasted Pepita & Romaine Salad
Title
  • 10 oz Chopped Chicken Breast
  • 4 Flour Tortillas
  • ½ lb Green Cabbage
  • 1 Lime
  • 1 Romaine Lettuce Heart
  • 2 Tbsps Raw Pepitas
  • 1 Tbsp Honey
  • 2 tsps Chipotle Chile Paste
  • ¼ cup Barbecue Sauce
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
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instructions
Prepare the ingredients & marinate the cabbage:
1 Prepare the ingredients & marinate the cabbage:

Remove the honey from the refrigerator to bring to room temperature. If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves.In a large bowl, combine the mayonnaise, lime zest, the juice of 1 lime half, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Add the sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Toast the pepitas:
2 Toast the pepitas:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt, pepper, and a pinch of the spice blend. Cook, stirring frequently, 1 to 2 minutes, or until toasted. Transfer to a paper-towel lined plate and immediately season with salt. Rinse and wipe out the pan. 

Cook & dress the chicken:
3 Cook & dress the chicken:

Pat the chicken dry with paper towels. Season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes. or until the chicken is browned and cooked through. Turn off the heat. Stir in the barbecue sauce and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. 

Make the salad:
4 Make the salad:

Meanwhile, roughly chop the lettuce. In a large bowl, whisk together the honey (kneading the packet before opening), the juice of the remaining lime half, and 1 tablespoon of olive oil. Season with salt and pepper. Just before serving, add the chopped lettuce and toasted pepitas; season with salt and pepper. Toss to coat. 

Warm the tortillas & serve your dish:
5 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. If using the oven, wrap the tortillas in 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, marinated cabbage, and cooked chicken. Serve the tacos with the salad on the side. Enjoy! 

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Prepare the ingredients & marinate the cabbage:
1 Prepare the ingredients & marinate the cabbage:

Remove the honey from the refrigerator to bring to room temperature. If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves.In a large bowl, combine the mayonnaise, lime zest, the juice of 1 lime half, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Add the sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Toast the pepitas:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt, pepper, and a pinch of the spice blend. Cook, stirring frequently, 1 to 2 minutes, or until toasted. Transfer to a paper-towel lined plate and immediately season with salt. Rinse and wipe out the pan. 

Toast the pepitas:
Cook & dress the chicken:
3 Cook & dress the chicken:

Pat the chicken dry with paper towels. Season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes. or until the chicken is browned and cooked through. Turn off the heat. Stir in the barbecue sauce and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. 

4 Make the salad:

Meanwhile, roughly chop the lettuce. In a large bowl, whisk together the honey (kneading the packet before opening), the juice of the remaining lime half, and 1 tablespoon of olive oil. Season with salt and pepper. Just before serving, add the chopped lettuce and toasted pepitas; season with salt and pepper. Toss to coat. 

Make the salad:
Warm the tortillas & serve your dish:
5 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. If using the oven, wrap the tortillas in 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, marinated cabbage, and cooked chicken. Serve the tacos with the salad on the side. Enjoy!