Cantina-style chicken tacos with roasted red peppers

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

Cantina-style chicken tacos with roasted red peppers

Cantina-style chicken tacos with roasted red peppers

Gluten-Free Friendly, Soy-Free, Diabetes-Friendly, Protein Plus

2 Servings, 650 Calories/Serving

25–40 Minutes

Not your average tacos, this easy weeknight dinner is packed with bold flavor and nutrient-rich ingredients.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 1 organic lime
  • 10 ounces boneless skinless chicken breast strips
  • ½ cup fire-roasted tomatoes
  • 1 teaspoon ancho chile powder (optional)
  • 1 organic green or other bell pepper
  • ½ cup cooked black beans
  • 2 ounces roasted red peppers
  • ¼ pound organic shredded green or other cabbage
  • 8 Mi Rancho 100% corn tortillas
  • 1½ ounces queso fresco

Nutrition per serving

Calories 650, Total Fat 19g (24% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 510mg (22% DV), Total Carb. 73g (27% DV), Fiber 18g (64% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 48g
Contains: Milk

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, Sesame.


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

Wash produce before use


Marinate the chicken

  • Zest and juice the lime, keeping the zest and juice separate (the juice will be divided between the chicken and the cabbage).
  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, stir together the tomatoes, lime zest, half the lime juice, 2 teaspoons [4 tsp] oil, and as much ancho chile powder as you like. Season with salt and pepper. Add the chicken and stir to coat.
While the chicken marinates, prepare the remaining ingredients.


Prep the remaining ingredients

  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Rinse the black beans.
  • Scrape off any seeds from the roasted red peppers; thinly slice any large pieces. Set aside for serving.
In a medium bowl, stir together the cabbage and remaining lime juice; season to taste with salt and pepper. Let stand while you prepare the rest of the meal.


Cook the taco filling

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and marinade and bell pepper and cook, stirring occasionally, until the chicken is lightly browned and cooked through and the pepper is softened, 6 to 8 minutes. Transfer to a plate.
Add the beans and ¼ cup [½ cup] water to the pan and cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until the beans are warmed through and the liquid has thickened slightly, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the filling cooks, heat the tortillas.


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.


Set out the tortillas, chicken and bell pepper, beans, roasted red peppers, and cabbage and invite everyone to assemble their own tacos. Crumble the queso fresco on top and serve.
Kids Can!
  • Juice the lime.
  • Rinse the black beans.
  • Stir the cabbage and lime juice.
  • Measure the water for the beans.
  • Crumble the queso fresco.