
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Cantina-style chicken tacos with roasted red peppers
Diabetes-Friendly, Soy-Free, Gluten-Free, Family-Friendly
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.
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, Protein: 48g (96% DV), Fiber: 18g (72% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 1.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 120mg (40% DV), Sodium: 510mg (21% DV), Carbohydrates: 73g (24% DV), Total Sugars: 13g, 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
Wash produce before use
1
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.
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.
- Scrape off any seeds from the roasted red peppers; thinly slice any large pieces. Set aside for serving.
3
Cook the taco filling
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.
4
Warm the tortillas
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.