Guajillo Chicken Tacos & Tomato-Radish Salsa with Cabbage Slaw

Guajillo Chicken Tacos & Tomato-Radish Salsa

with Cabbage Slaw

30 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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From the Test Kitchen

To add contrast to chicken cooked in our smoky pepper sauce, you’ll pair these zesty tacos with a side of creamy cabbage slaw perked up with sweet, juicy bites of orange. For additional cooling flavors, you’ll top the finished tacos with dollops of tangy sour cream and a sprinkle of a Mexican favorite, cotija cheese.

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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Guajillo Chicken Tacos & Tomato-Radish Salsa with Cabbage Slaw
Title
time-saving
tips & techniques
Flour Tortillas
Cherry Tomatoes
Radish
Cabbage
Navel Orange
Cotija Cheese
Sour Cream
Apple Cider Vinegar
Peanuts
Mayonnaise
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the salsa:
1 Prepare the ingredients & make the salsa:

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. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and medium dice the orange. Combine in a large bowl. Roughly chop the peanuts. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the prepared tomatoes and radishes, half the vinegar, and a drizzle of olive oil. Season with salt and pepper.

Make the slaw:
2 Make the slaw:

To the bowl of prepared cabbage and orange, add the mayonnaise and remaining vinegar. Drizzle with olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the chicken:
3 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the guajillo chile sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. 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; 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.

Finish & serve your dish:
5 Finish & serve your dish:

Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, cooked chicken, salsa (discarding any liquid), seasoned sour cream, and cheese. Serve the tacos with the slaw on the side. Garnish the slaw with the chopped peanuts. Enjoy! 

Tips from Home Chefs

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Guajillo Chicken Tacos & Tomato-Radish Salsa

Prepare the ingredients & make the salsa:
1 Prepare the ingredients & make the salsa:

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. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and medium dice the orange. Combine in a large bowl. Roughly chop the peanuts. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the prepared tomatoes and radishes, half the vinegar, and a drizzle of olive oil. Season with salt and pepper.

2 Make the slaw:

To the bowl of prepared cabbage and orange, add the mayonnaise and remaining vinegar. Drizzle with olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the slaw:
Cook the chicken:
3 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the guajillo chile sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. 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; 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.

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

Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, cooked chicken, salsa (discarding any liquid), seasoned sour cream, and cheese. Serve the tacos with the slaw on the side. Garnish the slaw with the chopped peanuts. Enjoy! 

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