In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Oaxacan chicken mole tacos with lime yogurt
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, <600 Calories, Protein Plus
2 Servings, 600 Calories/Serving
20 Minutes
Traditional mole sauce takes hours to make, but you can have these chicken tacos on the table in just 20 minutes, thanks to our house-made mole poblano blend.
In your bag
- Chicken options:
- 2 boneless skinless chicken thighs (about 6 ounces each)
- 2 boneless skinless chicken breasts (about 5 ounces each)
- 1 cup cooked pinto beans
- 2 tablespoons tomato paste
- Sunbasket mole poblano blend (ancho chile powder - sesame seeds - granulated garlic - coconut sugar - cocoa powder - sweet smoked paprika - cinnamon)
- 1 organic lime
- 1 organic watermelon radish
- 1 wedge organic green or other cabbage (about 7 ounces)
- ½ cup Greek yogurt
- 8 Mi Rancho 100% corn tortillas
Nutrition per serving
Calories 600, Total Fat 17g (22% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 270mg (12% DV), Total Carb. 78g (28% DV), Fiber 12g (43% DV), Total Sugars 8g (Incl. 1g Added Sugars, 2% DV), Protein 38g
Contains:
Milk, Tree Nuts (coconut), Sesame (sesame)
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.
Instructions
Wash produce before use
1
Cook the chicken mole
- 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, then reduce to a simmer. 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 mole is cooking, prepare the rest of the meal.
2
Prep the garnishes
- Zest and juice the lime, keeping the zest and juice separate.
- Peel the watermelon radish; cut the radish in half lengthwise, then crosswise into thin half-moons.
- Cut away any core from the cabbage; thinly slice the cabbage.
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
- Remove 6 [12] tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 [12] 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, radish, 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.