In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Smoky chicken tacos with black beans and chile-lime salsa
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus
2 Servings, 510 Calories/Serving
15 Minutes
Inspired by the fare at one of our favorite Mexican hot spots, these hearty tacos feature your choice of protein, a smoky spice rub, and tangy chile-lime salsa.
In your bag
- 10 ounces boneless skinless chicken breast strips
- Your choice of protein
- Sunbasket smoky spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)
- Sunbasket chile-lime salsa (crushed tomatillos - lime juice - dried New Mexican chiles - garlic - kosher salt)
- ½ cup cooked black beans
- 1 organic yellow onion
- 1 organic Gala or other apple
- 4 or 5 sprigs organic fresh cilantro
- 8 Mi Rancho 100% corn tortillas
Nutrition per serving
Calories 510, Total Fat 9g (12% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 430mg (19% DV), Total Carb. 68g (25% DV), Fiber 13g (46% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 42g
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
Prep your protein
- Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper and the smoky spice blend.
- Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper and the smoky spice blend.
- Tofu: Pat the tofu dry with paper towels; crumble or cut it into ½-inch pieces. Season with salt and pepper and the smoky spice blend.
- Plant-based chicken: Pat the plant-based chicken dry with a paper towel; cut any large pieces in half. Season with salt and pepper and the smoky spice blend.
2
Cook your protein
- Set aside half the chile-lime salsa for serving.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, pork, tofu, or plant-based chicken; and 6 to 8 minutes for chicken.
Transfer to a medium bowl and stir in up to half the chile-lime salsa. Season to taste with salt and pepper. Do not clean the pan. While your protein is cooking, prepare the beans and onion.
3
Prep and cook the beans and onion
- Rinse the black beans.
- Peel and coarsely chop the onion; measure out ¾ cup [1½ cups] for the beans; set aside any remaining onion for garnish.
In the same pan used for your protein, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Add the beans and ¾ cup [1½ cups] onion, season with salt and pepper, and cook, stirring occasionally, until the beans are heated through and the onion is just tender, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the remaining ingredients.
4
Prep the garnishes; warm the tortillas
- Peel the apple, if desired; core and cut into matchsticks.
- Coarsely chop the cilantro.
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, your protein, beans, apple, cilantro, remaining chile-lime salsa, and any remaining onion. Invite everyone to assemble their own tacos.
Kids Can!
- Rinse the beans.
- Measure the onion.
- Time the cooking.
- Help set out the taco fixings.