Smoky Chicken Tacos

With Charred Corn, Sautéed Veggies, and Salsa Fresca

By Hello Fresh   

Photo courtesy: Hello Fresh

Photo courtesy: Hello Fresh

Celebrate taco Tuesday any day of the week with these crowd-pleasers. There’s a bit of heat thanks to our unique southwest spice blend, a kick of tang from the lime crema, and a pop of color with the addition of sweet corn and succulent tomatoes. It’s an unbeatable combination.

Cooking Time: 30 min.

Servings: 2

Nutrition: Calories: 647 cal, Fat: 22g, Sat. Fat: 7 g, Protein: 45g, Carbs: 65 g, Sugar: 11 g, Sodium: 618 mg, Fiber: 5 g

Ingredients:

  • Chicken Thighs- 12 oz.
  • Flour Tortillas- 6
  • Red Bell Pepper- 1
  • Red Onion- 1
  • Roma Tomato- 1
  • Lime- 1
  • Jalapeno Pepper- 1
  • Corn on the Cob- 1 Ear
  • Sour Cream- 2T
  • Southwest Spice Blend- 1t
  • Olive Oil- 2t

Preparation:

  1. Prep: Wash and dry all produce. Preheat the oven to 400 degrees. Shuck the corn then cut the kernels off the cob. Core, seed, and thinly slice the red bell pepper. Core, seed, and dice the tomato. Halve, peel, and thinly slice the onion. Mince the jalapeño, removing the ribs and seeds if you prefer less heat. Zest and halve the lime, then cut one half into wedges. Thinly slice the chicken into strips.
  2. Make the lime crema: Combine the sour cream, lime zest, and a squeeze of lime in a small bowl. Season with salt and pepper. Thin to a drizzling consistency with 1 teaspoon or so of water.
  3. Cook the veggies: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion and bell pepper. Cook, tossing, for 5-6 minutes, until slightly caramelized. Add the corn. Cook another 3-4 minutes, until slightly charred. Season with salt and pepper. Remove from pan and set aside.
  4. Make the salsa fresca: Meanwhile, combine the tomato, a squeeze of lime, and as much jalapeño as you like (use with caution, start with 1 Tablespoon, you can always add more) in a small bowl. Season with salt and pepper.
  5. Cook the chicken: Heat another drizzle of olive oil in the same pan over medium-high heat. Add the chicken strips to the pan. Cook 3-4 minutes per side, until browned and cooked through. Sprinkle with the Southwest seasoning and toss to combine. Season with salt and pepper.
  6. Warm the tortillas and serve: Meanwhile, wrap the tortillas in foil, then place in the oven to warm about 5 minutes. Fill each tortilla with some chicken, veggies, salsa fresca, and lime crema. Serve the smoky chicken tacos with lime wedges for squeezing over and enjoy!