Chicken Tacos with Lime and Orange Salsa
Gear up for a stunning taco night with juicy chicken, a tangy citrus salsa and a refreshing lime crema. Can't get any better than this.
Servings
Produce
Red Onion (Organic)
1 0.5 Whole
Avocado
1 0.5 Whole
Orange
1 0.5 Whole
Romaine lettuce (Organic)
6 3 oz
Lime
1 0.5 Whole
Cilantro (Organic)
1 0.5 oz
Jalapeno Pepper (Organic)
1 0.5 Whole
Protein & more
Corn tortillas
1 0.5 Package
Feta cheese
3 1.5 oz
Chicken thighs
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Lime Crema
Mayonnaise
3 1.5 tablespoon
Greek Yogurt
3 1.5 tablespoon
Garlic
1 0.5 Clove
Lime juice
2 1 teaspoon
Mexican Marinade
Orange juice
2 1 tablespoon
Olive oil
1 0.5 tablespoon
Mild Ancho Chile
1 0.5 tablespoon
Granulated Garlic
1 0.5 teaspoon
Granulated Onion
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Sweet paprika
1 0.5 teaspoon
Cumin powder
1 0.5 teaspoon
Prep ahead (optional)
a. Finely chop red onion. b. Pit avocado, rough chop. c. Peel orange, cut into segments, rough chop. d. Chop romaine lettuce bite-sized. e. Juice lime. f. Rough chop cilantro. g. Deseed jalapeno, finely chop.
Instructions
1
Cook the chicken:
a. In a bowl, add the chicken thighs, Mexican marinade and ½ tsp salt. Coat evenly.
b. Heat 1 tbsp olive oil in a saute pan. Add the marinated chicken and cook for 5-6 minutes on each side or until chicken is cooked.
2
Prepare the salsa:
a. In a bowl, combine the red onion (finely chop), orange (peel, cut into segments, rough chop), avocado (pit, rough chop), lime (juice), cilantro (rough chop) and jalapeno (deseed, finely chop; Optional). Season with ½ tsp salt. Toss to mix well.
3
Assemble tacos and serve:
a. Heat the corn tortillas on a griddle for 30 seconds each side.
b. chop chicken thighs into bite sized pieces.
c. Fill the tortillas with the chicken, citrus salsa and feta cheese (crumble). Serve with lime crema. Enjoy!
Chef's notes
Instead of serving the tacos with chopped avocado, you can also make guacamole. Mash the avocado and stir in 1 garlic clove (mince), a small red onion (finely chop) and a tomato (finely chop). Add a tablespoon of lime juice and salt to taste. Mix well. Leave in refrigerator for half an hour for the flavors to blend.
This recipe has been adapted from Taste
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
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA