Chipotle-BBQ Chicken Tacos with Toasted Pepita & Romaine Salad

Chipotle-BBQ Chicken Tacos

with Toasted Pepita & Romaine Salad

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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. It’s perfectly balanced by a simple side salad that brings together crisp romaine and toasted pepitas with a bright, zesty honey-lime vinaigrette.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the slaw:
1 Prepare the ingredients & make the slaw:

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. 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 (be careful, as the pepitas may pop as they cook). 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). Toss to thoroughly coat. 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 occasionally, 3 to 4 minutes, or until 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 to the bowl; season with salt and pepper. Toss to coat. 

Warm the tortillas & serve your dish:
5 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 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, slaw, and dressed chicken. Serve the tacos with the salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the slaw:
1 Prepare the ingredients & make the slaw:

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. 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 (be careful, as the pepitas may pop as they cook). 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). Toss to thoroughly coat. 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 occasionally, 3 to 4 minutes, or until 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 to the bowl; 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 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 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, slaw, and dressed chicken. Serve the tacos with the salad on the side. Enjoy!

Browse Steps
1 of 5