Spicy Chipotle Chicken Tacos
with Pear-Radish Slaw & Toasted Sunflower Seeds
Cooking time
20 minutes
Servings
2/4
Calories
1080 /serving
Smoky chipotle pepper soaked in adobo sauce sets the flavourful tone of this quick 20-minute recipe, alongside one of our favourite Mexican-style spice blends. Slices of juicy seared chicken thighs will absorb just the right amount of kick to contrast beautifully with a crisp, cooling pear and radish slaw. After loading them both into warm tortillas, you’ll add a last flourish of texture with sunflower seeds—toasted to bring out their nutty nuances.
We will send you:
- 4 Chicken thighs
- 100g Radishes
- 150g Shredded cabbage
- 1 Lime
- 1 Pear
- 1 Chipotle pepper in adobo
- 25g Sunflower seeds
- 30ml Vegetable demi-glace
- 43ml Sour cream
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
70 g
Saturated Fat
12 g
Sodium
1320 mg
Total Carb
71 g
Sugars
19 g
Protein
46 g
Fibre
11 g
Preparation
Mise en place & toast the sunflower seeds
Preheat the oven to 450°F. Juice the lime. Core and cut the pear into matchsticks. Roughly chop the chipotle pepper, reserving the adobo sauce. In a medium pan, heat a drizzle of oil on medium-high. Add the sunflower seeds and toast, stirring frequently, 2 to 3 min., until golden brown. Transfer to a bowl and season with S&P. Reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with ¾ of the spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Warm the tortillas
Meanwhile, stack and tightly wrap the tortillas in aluminum foil. Warm directly on an oven rack, 6 to 8 min., until heated through. Keep wrapped until ready to serve.
Make the slaw
Meanwhile, thinly slice the radishes. In a large bowl, combine 2 tbsp of the lime juice, 6 tbsp oil (double both for 4 portions), the remaining spices and S&P. Add the pear, cabbage and radishes; toss well.
Make the sauce
Heat the reserved pan on medium-high. Add the demi-glace, ⅓ cup water (double for 4 portions) and the chipotle pepper and adobo sauce (add ½ for medium spicy). Cook, scraping up any browned bits, 2 to 3 min., until the sauce has reduced and thickened; season with S&P.
Plate your dish
Divide the tortillas between your plates. Top with the chicken, a spoonful of the slaw and the sauce. Garnish with the sunflower seeds. Serve the sour cream and remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
