Chipotle Chicken Tacos
with Guacamole and Pepper Side Salad
These smoky, flavourful tacos feature a ground chicken chipotle filling topped with sharp cheddar and fresh salsa, all drizzled with zesty lime crema for a cooling finish. Served alongside a bell pepper and spring mix salad, this meal is a vibrant blend of heat, creaminess, and crunch—perfect for a fresh twist on taco night.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
1 unit(s)
Sweet Bell Pepper
½ unit(s)
Yellow Onion
1 unit(s)
Lime
56 g
Spring Mix
16 g
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
3 tbsp
Guacamole
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
Not included in your delivery
1 tbsp
Oil*
½ tsp
Sugar*
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before you start, wash and dry all produce.
- Core, then cut pepper into 1/2 inch pieces.
- Peel, then cut half the onion into 1/4 inch pieces (whole onion for 4 servings).
- Zest, then juice half the lime (same for 4 servings). Cut remaining lime into wedges.
HEY TESTER! PLEASE CONFIRM AMOUNT OF LIME JUICE FROM 0.5 LIME AND IF IT WOULD BE ENOUGH FOR 4P OR IF ITS BETTER TO JUICE THE WHOLE LIME AND NOT HAVE WEDGES FOR 4P
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Break chicken into smaller pieces.
- Add onions and half the peppers. Cook for 4-5 min, stirring often until no pink remains in chicken.**
- To pan with chicken and veggies, add Mexican Seasoning, chipotle sauce and 3 tbsp (6 tbsp) water.
- Cook, stirring often, 2-3 min, until sauce thickens.
- Remove from heat. Cover to keep warm.
HEY TESTER! DOES THIS NEED SEASONING? MORE WATER? PLS CONFIRM
- To a small bowl, add sour cream, lime zest, 1 tsp (2 tsp) lime juice, salt and pepper. Stir to combine.
- To a large bowl, add _ tsp (_ tsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then combine.
- Add spring mix and remaining peppers to the large bowl with dressing. Toss to combine.
- Just before serving, wrap tortillas in paper towels. Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm tortillas!)
- Divide tortillas between plates. Spread lime crema onto tortillas, then top with cheese, chicken filling and guacamole.
- Serve pepper salad alongside.
- Squeeze a lime wedge over top, if desired.