Fiesta Chicken Tacos

There’s a party going on in these tacos and all the best ingredients were invited: easy-to-cook chicken stir-fry strips, warm Southwest spices, and an apple cabbage slaw that’s as crisp and cool as it gets. And because every party benefits from a little something extra to get it going, the filling gets drizzled in a zesty lime crema that’ll make you feel the way you do when your favorite jam comes on. So what are you waiting for? You know these tacos are gonna be a rockin’ time.

Ingredients / serving 4 people

4 unit


1 unit


8 ounce

Shredded Red Cabbage

2 unit

Gala Apple

4 unit


20 ounce

Chicken Stir-Fry

2 tablespoon

Southwest Spice Blend

12 tablespoon

Sour Cream


12 unit

Flour Tortillas


½ ounce


Not included in your delivery

1 tablespoon

Olive Oil

1.5 teaspoon




Nutrition Values/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate66 g
Sugar17 g
Dietary Fiber6 g
Protein32 g
Cholesterol145 mg
Sodium730 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Bowl
•Large Pan
•Paper Towel
•Small Bowl
Wash and dry all produce. Zest one of the limes, then cut all limes in half. Squeeze juice from six halves into a medium bowl (we’ll use the last two later). Thinly slice jalapeño into rounds, removing ribs and seeds first for less heat.

Whisk a drizzle of olive oil, half the lime zest, 1½ tsp sugar, and a big pinch of salt and pepper into bowl with lime juice. Add cabbage and half the jalapeño (use more for extra heat). Toss to combine. Set aside to marinate.

Add Apples and Scallions
Cut each apple into eight wedges; trim and discard core and seeds. Thinly slice wedges crosswise until you have 2 cups sliced apple (save the rest for another use). Trim, then thinly slice scallions. Add apple and scallions to bowl with cabbage slaw. Toss to combine. Season with salt.

Cook Chicken
Pat chicken dry with a paper towel. Heat a large drizzle of olive oil in a large pan over medium-high heat (we used nonstick). Add chicken, Southwest spice, and a big pinch of salt and pepper. Cook, tossing occasionally, until chicken starts to brown, 3-5 minutes. Pour in ¼ cup water, scraping bottom of pan to release browned bits. Cook until chicken is coated in a loose sauce, about 1 minute more. Remove from heat.

Make Crema
Meanwhile, stir together sour cream, remaining lime zest, and juice from one lime half in a small bowl. Add water, 1 tsp at a time, until mixture has a drizzling consistency. Season with salt.