Chipotle Tacos with Orange Salad & Lime Sour Cream
Make It Vegetarian

Chipotle Tacos

with Orange Salad & Lime Sour Cream

40 MIN
2 Servings
Wellness at Blue Apron
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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.
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
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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
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45g Of Protein
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Nutritionist's Pick
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Available Options

  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • Make it Vegetarian
    remove Steak & add one 15.5oz can Cannellini Beans
    • Make it Vegetarian

    From the Test Kitchen

    Tucked inside warm flour tortillas, bites of tender steak and spicy chipotle-glazed pepper and onion find cooling contrast from a layer of zesty lime sour cream. For even more delicious balance, we're serving the tacos alongside a refreshing cucumber, orange, and peanut salad.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Chipotle Tacos with Orange Salad & Lime Sour Cream
    Title
    • 4 Flour Tortillas
    • 1 15.5-Oz Can Cannellini Beans
    • 1 Poblano Pepper
    • 1 Lime
    • 2 Tbsps Grated Cotija Cheese
    • 1 Red Onion
    • 1 Persian Cucumber
    • 2 tsps Chipotle Chile Paste
    • 1 Tbsp Light Brown Sugar
    • 1 clove Garlic
    • 1 Navel Orange
    • ¼ cup Sour Cream
    • 3 Tbsps Roasted Peanuts
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    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. Halve, peel, and thinly slice the onion. Thinly slice the cucumber into rounds. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel the orange; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a medium bowl, combine the sliced cucumber, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the garlic paste as you’d like. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the sugar, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

    Cook the vegetables & beans
    2 Cook the vegetables & beans

    Drain and rinse the beans. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the drained beans and glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the liquid has mostly cooked off. Turn off the heat.

    Make the salad
    3 Make the salad

    Meanwhile, to the bowl of marinated cucumber, add the sliced orange, peanuts, and half the cheese. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

    Warm the tortillas
    4 Warm the tortillas

    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 to a work surface and carefully unwrap.

    Finish & serve your dish
    5 Finish & serve your dish

    In a bowl, combine the sour cream, lime zest, and the juice of remaining lime wedges. Assemble the tacos using the warmed tortillas, lime sour cream, glazed beans and vegetables (including any glaze from the pan), and remaining cheese. Serve the tacos with the salad on the side. Enjoy!

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    Chipotle Tacos

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    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. Halve, peel, and thinly slice the onion. Thinly slice the cucumber into rounds. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel the orange; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a medium bowl, combine the sliced cucumber, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the garlic paste as you’d like. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the sugar, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

    2 Cook the vegetables & beans

    Drain and rinse the beans. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the drained beans and glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the liquid has mostly cooked off. Turn off the heat.

    Cook the vegetables & beans
    Make the salad
    3 Make the salad

    Meanwhile, to the bowl of marinated cucumber, add the sliced orange, peanuts, and half the cheese. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

    4 Warm the tortillas

    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 to a work surface and carefully unwrap.

    Warm the tortillas
    Finish & serve your dish
    5 Finish & serve your dish

    In a bowl, combine the sour cream, lime zest, and the juice of remaining lime wedges. Assemble the tacos using the warmed tortillas, lime sour cream, glazed beans and vegetables (including any glaze from the pan), and remaining cheese. Serve the tacos with the salad on the side. Enjoy!

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