Brazilian Chicken Tacos with Avocado Orange Salad
Succulent, Brazilian-spiced chicken with notes of cinnamon, ginger, and paprika make this taco night special. We added a lime-cilantro slaw for garnish and a quinoa salad with avocado and fresh oranges on the side.
Servings
Produce
Red Onion (Organic)
0.5 0.25 Whole
Cabbage, green
12 6 oz
Carrots, rainbow mix
6 3 oz
Cilantro (Organic)
.5 0.25 oz
Avocado
2 1 Whole
Orange
2 1 Whole
Protein & more
Corn tortillas
1 0.5 Package
Queso fresco
2 1 oz
Pumpkin seeds
1 0.5 oz
Quinoa
1 0.5 cup
Chicken Tenders
1 0.5 lb
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
2 1 tablespoon
Spice mix
Ground ginger
1 0.5 teaspoon
Granulated Onion
1/2 0.25 teaspoon
Cinnamon powder
1/2 0.25 teaspoon
Allspice
1/2 0.25 teaspoon
Sweet paprika
1 0.5 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Lime vinaigrette
Olive oil
6 3 tablespoon
Lime juice
2 1 tablespoon
Dijon mustard
1/2 0.25 teaspoon
Honey
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
Prep ahead (optional)
a. Cut avocados in half lengthwise, remove pits, cut slices, and spoon out slices. b. Divide red onion into two portions; thinly slice one portion, ¼” dice the other. c. Grate rainbow carrots or peel into ribbons. d. Thinly slice cabbage. e. Peel orange and cut into segments. f. Mince cilantro.
Instructions
1
Cook quinoa:
a. Heat 2 tsp olive oil in a medium saucepan over medium-high heat. Add quinoa. Stir to combine and toast quinoa, 1 minute.
b. Add 1½ cups water (¾ cup for 2-person portion). Cover and bring to a boil. Immediately reduce heat to medium; cook, covered, until tender, 15 minutes. Transfer to a bowl to cool down more quickly.
2
Make slaw:
a. In large bowl, add ¼ of a red onion (thinly slice), green cabbage (thinly slice), and rainbow carrots (peel into ribbons or grate).
b. Add ½ tsp salt. Toss to combine; set aside.
3
Cook chicken:
a. In large sauté pan over high heat, add pumpkin seeds. Toast until fragrant and slightly golden, about 1-2 minutes. Watch closely and stir or move pan constantly for even browning. Remove from pan and set aside.
b. Chop chicken tenders into 1” pieces. Season with Brazilian spice mix and ½ tsp salt.
c. In same sauté pan over medium-high heat, add 1 tbsp olive oil.
d. Add chicken; cook until caramelized, about 2-3 minutes per side. Reduce heat to medium; cook until cooked throughout, about 10-12 more minutes.
4
Assemble salad:
a. To cooked quinoa, add orange (peel and cut into segments), pumpkin seeds, half of cilantro (mince), and the other ¼ red onion (¼” dice); toss to combine.
5
Serve:
a. Drain water from slaw. Add remaining cilantro (mince) and lime vinaigrette. Toss to coat.
b. Add chicken to warm corn tortilla. Top with slaw, avocado (cut in half lengthwise, remove pit, slice, spoon out slices), and queso fresco.
c. Divide quinoa salad among plates. Garnish with more avocado. Cheers to taco night!
Chef's notes
If chicken isn't a favorite taco filling, your options are wide open. The Brazilian spice mix goes beautifully with salmon or beef. Vegetarians can scramble or slice extra-firm tofu or add black beans.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX