Mexican street tacos with tomatillo-simmered chicken and lime yogurt

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

Make It Ahead

Mexican street tacos with tomatillo-simmered chicken and lime yogurt

Soy-Free, Gluten-Free, Family-Friendly, Diabetes-Friendly

2 Servings, 460 Calories/Serving

30–45 Minutes

Instead of traveling south of the border for tacos, you can make them in your kitchen, complete with tomatillo-sauced chicken and a punchy onion salsa.

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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 organic yellow onion
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 2 tablespoons organic Greek yogurt
  • Tomatillo simmer sauce (tomatillos - mild green chiles - yellow onion - scallion - fresh cilantro - pumpkin seeds - fresh garlic - sesame seeds)
  • ¼ pound organic mini sweet peppers
  • 8 Mi Rancho 100% corn tortillas

Nutrition per serving

Calories: 460, Protein: 35g (70% DV), Fiber: 10g (40% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g, Saturated Fat: 2.5g (13% DV), Cholesterol: 115mg (38% DV), Sodium: 260mg (11% DV), Carbohydrates: 45g (15% 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

Prep and cook the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to cool slightly. Add more oil between batches if needed. Cut the chicken crosswise into ½-inch-wide slices, then cut the slices crosswise into ½-inch pieces. Do not clean the pan.
While the chicken cooks and cools, prepare the onion salsa and the lime yogurt.

2

Make the onion salsa and lime yogurt

  • Peel and finely chop enough onion to measure 1 cup [2 cups].
  • Zest and juice the lime, keeping the zest and juice separate (the juice will be divided between the salsa and the yogurt).
  • Coarsely chop the cilantro; set aside half for garnish.
In a small bowl, stir together the onion, 2 teaspoons [4 tsp] lime juice, and half the cilantro; season to taste with salt and pepper.
In another small bowl, stir together the yogurt, lime zest, and 1 teaspoon [2 tsp] lime juice; season to taste with salt and pepper.

3

Finish the chicken and sauce

In the same pan used for the chicken, add the tomatillo simmer sauce, ¼ cup [½ cup] water, and the chicken. Cook over medium heat, stirring occasionally, until the chicken is warmed through and the sauce has thickened slightly, 3 to 4 minutes. Transfer to a plate and season to taste with salt and pepper.
While the chicken and sauce cook, prepare the peppers and the tortillas.

4

Prep and cook the peppers

  • Remove the stems from the mini sweet peppers and shake out the seeds. Thinly slice the peppers crosswise into rings.
In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pepper rings, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Transfer to a plate.

5

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.

Serve

Transfer the tortillas to individual plates. Top with the chicken, peppers, onion salsa, lime yogurt, and remaining cilantro and serve.
Kids Can!
  • Measure the onion.
  • Juice the lime.
  • Divide the cilantro.
  • Stir the onion salsa and lime yogurt.
  • Assemble the tacos.