Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Mexican-Spiced Chicken Tacos

with Butter Lettuce Salad & Ranch Dressing

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

These quick-cooking tacos feature spiced chicken piled with a quick cabbage slaw, which gets dynamic flavor from tangy- sweet pickled peppers. It’s all served with a simple, refreshing salad topped with crispy fried onions.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Make the slaw:
1 Make the slaw:

If you prefer to use the oven to warm the tortillas instead of the microwave, preheat the oven to 375°F. In a medium bowl, combine the cabbage, vinegar, peppers, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Cook the chicken:
2 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). 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. Cook, without stirring, 3 to 4 minutes, or until browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through. Turn off the heat.

Make the salad:
3 Make the salad:

While the chicken cooks, wash and dry the tomatoes and lettuce. Halve the tomatoes; place in a large bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Cut off and discard the root end of the lettuce; separate the leaves. Add to the bowl of seasoned tomatoes. Just before serving, add the ranch dressing. Toss to coat and season with salt and pepper to taste.

Warm the tortillas:
4 Warm the tortillas:

While the chicken continues to cook, 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 & serve your dish:
5 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, sour cream or crema, cooked chicken, slaw, and cheese. Serve the tacos with the salad on the side. Garnish the salad with the crispy onions. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

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
Make the slaw:
1 Make the slaw:

If you prefer to use the oven to warm the tortillas instead of the microwave, preheat the oven to 375°F. In a medium bowl, combine the cabbage, vinegar, peppers, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

2 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). 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. Cook, without stirring, 3 to 4 minutes, or until browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through. Turn off the heat.

Cook the chicken:
Make the salad:
3 Make the salad:

While the chicken cooks, wash and dry the tomatoes and lettuce. Halve the tomatoes; place in a large bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Cut off and discard the root end of the lettuce; separate the leaves. Add to the bowl of seasoned tomatoes. Just before serving, add the ranch dressing. Toss to coat and season with salt and pepper to taste.

4 Warm the tortillas:

While the chicken continues to cook, 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.

Warm the tortillas:
Assemble the tacos & serve your dish:
5 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, sour cream or crema, cooked chicken, slaw, and cheese. Serve the tacos with the salad on the side. Garnish the salad with the crispy onions. Enjoy!