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:

Tomatillo Chicken Tacos

with Honey-Chipotle Slaw & Cotija Cheese

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 540 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Warm flour tortillas are perfect for wrapping around a filling of tender chicken and juicy tomatoes, drizzled with our own vibrant tomatillo-poblano sauce. Crunchy cabbage tossed in a creamy, spicy dressing sweetened with a touch of honey rounds out this quick-cooking meal.

Get Cooking
fresh
ingredients
Tomatillo Chicken Tacos with Honey-Chipotle Slaw  & Cotija Cheese
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the tomatoes:
1 Prepare the tomatoes:

Remove the honey and the tomatillo-poblano sauce 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 tomatoes. Depending on their size, halve or quarter the tomatoes into bite-sized pieces. Place in a bowl; season with salt and pepper. 

Make the slaw:
2 Make the slaw:

In a large bowl, combine the chipotle mayonnaise and honey (kneading the packet before opening). Add the cabbage. Drizzle with olive oil and season with salt and pepper; stir to coat. 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. Place in a bowl; season with salt, pepper, and the spice blend. In a medium pan (nonstick, if you have one), 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 frequently, 3 to 4 minutes, or until the chicken is cooked through. Turn off the heat. 

Warm the tortillas:
4 Warm the tortillas:

While the chicken cooks, 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. 

Make the tacos & serve your dish:
5 Make the tacos & serve your dish:

Assemble the tacos using the warmed tortillascooked chickenseasoned tomatoestomatillo-poblano sauce, and cheese. Serve the tacos with the slaw on the side. 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
Prepare the tomatoes:
1 Prepare the tomatoes:

Remove the honey and the tomatillo-poblano sauce 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 tomatoes. Depending on their size, halve or quarter the tomatoes into bite-sized pieces. Place in a bowl; season with salt and pepper. 

2 Make the slaw:

In a large bowl, combine the chipotle mayonnaise and honey (kneading the packet before opening). Add the cabbage. Drizzle with olive oil and season with salt and pepper; stir to coat. 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. Place in a bowl; season with salt, pepper, and the spice blend. In a medium pan (nonstick, if you have one), 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 frequently, 3 to 4 minutes, or until the chicken is cooked through. Turn off the heat. 

4 Warm the tortillas:

While the chicken cooks, 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. 

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

Assemble the tacos using the warmed tortillascooked chickenseasoned tomatoestomatillo-poblano sauce, and cheese. Serve the tacos with the slaw on the side. Enjoy!