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Cantina-style chicken tacos with roasted red peppers

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

One-Pan Meal

Cantina-style chicken tacos with roasted red peppers

Gluten-Free, Diabetes-Friendly, Soy-Free

2 Servings, 560 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)
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.
  • 1 organic lime
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 2 tablespoons tomato paste
  • 1 teaspoon ancho chile powder (optional)
  • 1 organic green or other bell pepper
  • ½ cup cooked black beans
  • 2 or 3 organic radishes (about 2 ounces total)
  • 2 ounces roasted red peppers
  • 4 or 5 sprigs organic fresh cilantro
  • 8 Mi Rancho 100% corn tortillas
  • ¼ pound organic shredded green or other cabbage
  • 1½ ounces queso fresco

Ingredient IQ

Roasted red peppers are one of those rare ingredients that taste as good from a jar as they do made from scratch. Jarred peppers are typically preserved in a simple brine of water, salt, and citric acid. As versatile as they are delicious, the peppers are great whole on burgers and sandwiches, coarsely chopped and stirred into pastas and salads, or finely chopped in salsas and dips.

Grill It

Instead of cutting the chicken into strips, marinate and grill the breasts whole. Coat the breasts in the marinade and let stand for at least 5 and up to 30 minutes. Meanwhile, prepare a medium-hot fire on one side of a grill. Set the chicken breasts on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until charred and cooked through, about 10 minutes longer. Transfer to a cutting board to rest for 5 minutes, then cut crosswise into ½-inch-thick slices.

Nutrition per serving

Calories: 560, Protein: 50g (100% DV), Fiber: 11g (44% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 140mg (47% DV), Sodium: 380mg (16% DV), Carbohydrates: 48g (16% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

Marinate the chicken

  • Zest the lime and juice half, keeping the zest and juice separate; cut half into wedges for garnish. [Zest both limes. Juice 1 lime; cut 1 lime into wedges.]
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into ½-inch-thick strips.
In a large bowl, stir together the tomato paste, lime zest, 1 tablespoon [2 TBL] 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 turn to coat.
While the chicken marinates, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Rinse the black beans.
  • Trim the ends from the radishes; cut the radishes lengthwise into quarters.
  • Scrape off any seeds from the roasted red peppers; thinly slice any large pieces.
  • Coarsely chop the cilantro.

3

Cook the taco filling

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and marinade and bell pepper and cook, stirring occasionally, until the pepper is softened and the chicken is lightly browned and cooked through, 6 to 8 minutes. Transfer to a plate. Add more oil between batches if needed.
Add the beans and ¼ cup [½ cup] water and cook, 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.

4

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.

5

Serve

Set out the tortillas, chicken and bell pepper, beans, roasted red peppers, cabbage, and radishes and invite everyone to assemble their own tacos. Crumble the queso fresco on top and garnish with the cilantro. Serve with the lime wedges.

Kids Can!

  • Juice the lime.
  • Rinse the black beans.
  • Assemble their own tacos.
  • Crumble the queso fresco.

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