Oaxacan chicken mole tacos with lime yogurt

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

Oaxacan chicken mole tacos with lime yogurt

Diabetes-Friendly, Gluten-Free, Soy-Free

2 Servings, 520 Calories/Serving

15 Minutes

Traditional mole sauce takes hours to make, but you can have these chicken tacos on the table in 15 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
  • 2 tablespoons tomato paste
  • Sun Basket mole poblano blend (ancho chile powder - sesame seeds - granulated garlic - coconut sugar - cocoa powder - sweet smoked paprika - cinnamon)
  • 1 organic lime
  • 4 to 6 organic radishes (about ¼ pound total)
  • ½ cup organic Greek yogurt
  • 8 Mi Rancho 100% corn tortillas
  • ¼ pound organic shredded green or other cabbage

Chef's Tip

Make It Ahead
The chicken mole (Step 1) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the chicken mole, adding 1 to 2 tablespoons water as needed to loosen it, as you proceed with Steps 2 and 3.

Nutrition per serving

Calories: 520, Protein: 36g (72% DV), Fiber: 13g (52% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g, Saturated Fat: 3g (15% DV), Cholesterol: 100mg (33% DV), Sodium: 240mg (10% DV), Carbohydrates: 60g (20% DV), Total Sugars: 11g, Added Sugars: 1g (2% DV).
Contains: Milk, Tree Nuts (coconut)

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

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 lightly 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. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Stir in the beans, tomato paste, and mole poblano blend and cook until fragrant, about 1 minute.
Add ½ cup [¾ cup] 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 rest of the meal.

2

Prep the garnishes

  • Zest and juice the lime, keeping the zest and juice separate.
  • Cut the radishes in half, then cut the halves into thin half-moons.
In a small bowl, stir together the yogurt, lime zest, and 2 tablespoons [¼ cup] lime juice. 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

Set out the tortillas, chicken mole, radishes, cabbage, and lime yogurt and invite everyone to assemble their own tacos.

Kids Can!

  • Rinse the pinto beans.
  • Measure the water for the chicken mole.
  • Juice the lime.
  • Stir the lime yogurt.
  • Help set out the taco ingredients.