Chipotle Chicken Tacos
with Salsa 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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Poulet haché
6 pièce(s)
Tortillas de farine
(Contient Blé, Sulfites Peut contenir Noix, Oeuf, Lait, Sésame, Soya)
1 pièce(s)
Poivron
½ pièce(s)
Oignon jaune
1 pièce(s)
Lime
56 g
Mélange printanier
16 g
Assaisonnement mexicain
(Peut contenir Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)
3 cs
Guacamole
¼ tasse(s)
Cheddar, râpé
(Contient Lait)
1 pièce(s)
Crème sure
(Contient Lait)
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
Pas inclus dans votre livraison
1 cs
Huile*
½ cc
Sucre*
0.12 cc
Sel*
0.12 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.