Chipotle Chicken Asado-Inspired Tacos
with Charred Poblanos
For this dish, citrus-marinated chicken gets broiled with poblanos for a smoky-sweet bite. Salty feta and savoury, juicy tomatoes are the perfect toppers for this week's taco party.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
1 unit(s)
Hot Pepper
1 unit(s)
Yellow Onion
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
3 tbsp
Guacamole
2 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Tomato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Lime
85 g
Tortilla Chips
½ cup
Tomato Salsa
(May contain Soy, Fish, Wheat, Sulphites, Egg, Milk, Sesame, Crustaceans, Mustard)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Core, then cut poblano into 1/4-inch strips.
- Halve, peel, then cut onion into 1/2-inch slices.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Pat chicken dry with paper towels.
- Cut chicken into 1/2-inch cubes.
- Add chicken, Tex-Mex Paste, lime zest and 1/2 tbsp (1 tbsp) juice to a medium bowl.
- Season with salt and pepper, then toss to coat.
- Set aside.
- Add chipotle sauce, sour cream and 1/2 tsp (1 tsp) lime juice to a small bowl.
- Season with salt and pepper, then stir to combine. Set aside.
- Add chicken to half of a foil-lined baking sheet. Spread out into an even layer.
- Broil chicken in the top of the oven until golden, 4-6 min.
- Carefully remove baking sheet from the oven. Add onions, poblanos and 1 tbsp (2 tbsp) oil to the other side of the baking sheet. Season with salt and pepper, then toss to coat.
- Broil chicken and veggies in the top of the oven until chicken is cooked through and veggies are charbroiled, 3-6 min.**
- Meanwhile, wrap tortillas in foil, then place in the bottom of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Divide poblanos and onions between tortillas. Top with chicken, tomato and feta.
- Spoon some chipotle cream over top.
- Serve with remaining lime wedges.
- Serve salsa, guacamole and chips on the side.
