Chicken mole poblano tacos with cilantro-lime yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Chicken mole poblano tacos with cilantro-lime yogurt

Soy-Free

2 Servings, 720 Calories/Serving

20 Minutes

Traditional mole sauce takes hours to make, but you can have these chicken tacos on the table in 20 minutes thanks to our house-made spice blend.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 cup cooked pinto beans
  • Sun Basket mole poblano blend (ancho chile powder - sesame seeds - granulated garlic - coconut sugar - cocoa powder - sweet smoked paprika - cinnamon)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 4 or 5 organic radishes (about ¼ pound total)
  • ½ cup organic Greek yogurt
  • 6 Mi Rancho Artisan tortillas
  • ¼ pound organic shredded green or other cabbage
  • ⅓ cup pickled jalapeños (optional)

Nutrition per serving

Calories: 720, Protein: 53g (106% DV), Fiber: 18g (72% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 2g, Saturated Fat: 3.5g (18% DV), Cholesterol: 135mg (45% DV), Sodium: 1010mg (42% DV), Carbohydrates: 82g (27% DV), Total Sugars: 11g, Added Sugars: 1g (2% DV).
Contains: Milk, Tree Nuts (coconut), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the chicken mole poblano

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; cut the chicken into 1-inch pieces. Season generously with salt and pepper.
  • Rinse the pinto beans.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned but not yet cooked through, 1 to 2 minutes. Stir in the beans and mole poblano blend and cook until fragrant, about 1 minute. Add 1 cup [1½ cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce is thickened and the chicken is cooked through, 5 to 8 minutes. Remove from the heat and season to taste with salt and pepper.
While the chicken cooks, prepare the garnishes and heat the tortillas.

2

Prep the garnishes; make the cilantro-lime yogurt

  • Juice the lime.
  • Coarsely chop the cilantro.
  • Cut the radishes in half, then cut the halves into thin half-moons for garnish.
In a small bowl, stir together the yogurt, lime juice, and cilantro. Season to taste with salt and pepper.

3

Warm the tortillas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Transfer the tortillas to individual plates. Top with the chicken mole poblano, cabbage, radishes, cilantro-lime yogurt, and as many pickled jalapeños as you like and serve. Alternatively, set out all the ingredients and invite everyone to assemble their own tacos.
Kids Can!
  • Rinse the beans.
  • Measure the water for the chicken mole poblano.
  • Juice the lime.
  • Stir the cilantro-lime yogurt.
  • Garnish the tacos.