Mexican-Spiced Chicken Tacos with Butter Lettuce Salad  & Ranch Dressing

Mexican-Spiced Chicken Tacos

with Butter Lettuce Salad & Ranch Dressing

25 MIN
4 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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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ingredients
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tips & techniques
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

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! 

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