1hr 20min prep: 30min cook: 50min
- Pineapple and Mint Quinoa
- Chipotle Chicken Tacos with Lime Cream and Cabbage
- Tomato, Cucumber and Avocado Salad with Creamy Goat Cheese
Everyone enjoys taco night. With this meal, deliver on taste as well as nutrition while still giving your guests what they love.Notes:
- Leave out the butter for a vegan-friendly dish.
Look for quinoa near the packaged grains or international foods aisles.
- Chipotle peppers are sold in a can and are usually found in the international foods aisle. Store the extra peppers and sauce in a tightly sealed glass or plastic container for up to 2 months in the refrigerator.
Queso blanco is a tangy, firm cheese, similar in texture to feta. Look for queso blanco at the cheese counter. If you can’t find it, leave it out, or substitute with a shredded Monterey Jack cheese.
Ingredients
Produce
- Avocado — 2
- Beefsteak Tomatoes — 2
- Cabbage — 2 Cups
- English Cucumber — 1
- Fresh Cilantro — 2 Tablespoons
- Fresh Lemon Juice — 1 Tablespoon
- Fresh Lime Juice — 4 Tablespoons
- Fresh Mint — 1⁄4 Cup
- Garlic — 1 Clove
- Onion — 2 Tablespoons
- Pineapple — 1 1⁄2 Cups
Meat & Seafood
- Ground Chicken Breast — 1 Pound
Cheese & Lunchmeat
- Goat Cheese — 4 Ounces
- Queso Blanco — 1⁄3 Cup
Dairy & Eggs
- Butter, Unsalted — 1 Tablespoon
- Sour Cream — 1⁄2 Cup
Dry Goods & Packaged Goods
- Quinoa — 1 Cup
Canned Goods, Soups & Mixes
- Chipotle Peppers In Adobo Sauce — 1 Tablespoon
Spice & Baking
- Black Pepper
- Kosher Salt
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 2 Tablespoons, 1 Teaspoon
- Honey — 1 Tablespoon
International
- Flour Tortillas, 6″ — 8
Beverages
- Water — 2 Cups
Equipment
Kitchen Supplies
- Aluminum Foil
- Paper Towels
Appliances
- Oven
- Stove Top — 3
Cooking Equipment
- Can Opener
- Chef’s Knife
- Cutting Board
- Fine Mesh Strainer
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large — 2
- Mixing Bowl, Medium
- Mixing Bowl, Small — 2
- Saucepan, Medium (2-4 QT)
- Saute Pan, Large (12″ or Larger) — 2
- Whisk
Prep Steps
- [ Pineapple and Mint Quinoa ] Pick mint leaves off the stems and finely chop to measure the indicated amount. Place in a large mixing bowl.
- [ Pineapple and Mint Quinoa ] Cut pineapple into 1/2 inch cubes to measure the indicated amount.
- [ Chipotle Chicken Tacos with Lime Cream and Cabbage ] Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic.
- [ Chipotle Chicken Tacos with Lime Cream and Cabbage ] Cut an onion into 1/4 inch dice to measure the indicated amount.
- [ Chipotle Chicken Tacos with Lime Cream and Cabbage ] Cut the root end off the head of cabbage. Stand upright on this flat end and cut in half down the center. Remove the core from 1 half, lay it flat and slice crosswise into long strips to measure the indicated amount. Place in a medium mixing bowl.
- [ Chipotle Chicken Tacos with Lime Cream and Cabbage ] Pick cilantro leaves off the stems and finely chop to measure the indicated amount. Add to the bowl of cabbage.
- [ Chipotle Chicken Tacos with Lime Cream and Cabbage ] Add the sour cream and lime juice to the cabbage. Season with salt and pepper to taste. Stir to combine. Refrigerate until ready to serve.
- [ Chipotle Chicken Tacos with Lime Cream and Cabbage ] Remove a chipotle pepper from the can. Slice down the center, scoop out the seeds and discard. Mince enough pepper to measure the indicated amount and place in a small mixing bowl. Use more if you want more smoky spice. Avoid touching your face when handling peppers, and wash hands immediately after.
- [ Chipotle Chicken Tacos with Lime Cream and Cabbage ] Whisk fresh lime juice and honey into the bowl of chipotle.
- [ Chipotle Chicken Tacos with Lime Cream and Cabbage ] Layer the flour tortillas on top of each other on a piece of aluminum foil. Drizzle some olive oil in between each tortilla.
- [ Tomato, Cucumber and Avocado Salad with Creamy Goat Cheese ] Cut the cucumber into 1/2 inch diced pieces. Place on a plate lined with paper towels.
- [ Tomato, Cucumber and Avocado Salad with Creamy Goat Cheese ] Cut a tomato into 1/2 inch diced pieces. Place on another plate lined with paper towels.
Cook Steps
- [ Pineapple and Mint Quinoa ] Rinse the quinoa in a fine mesh strainer until the water runs clear. Place in a medium saucepan.
- [ Pineapple and Mint Quinoa ] Pour water into the saucepan with the quinoa. Place over high heat. Proceed with next step as water comes to a boil.
- [ Pineapple and Mint Quinoa ] Once quinoa is boiling, cover and reduce heat. Simmer until water is absorbed and grains are tender, about [15-20 minutes]. They will look almost translucent with a little white curl showing.
- [ Chipotle Chicken Tacos with Lime Cream and Cabbage ] Preheat the oven to 250 degrees.
- [ Chipotle Chicken Tacos with Lime Cream and Cabbage ] Heat a large saute pan over medium-high heat. Add olive oil and warm.
- [ Chipotle Chicken Tacos with Lime Cream and Cabbage ] Once oil is warm, add the onions. Saute until softened and translucent, about 2-3 minutes. Do not brown.
- [ Chipotle Chicken Tacos with Lime Cream and Cabbage ] Once onions are softened and translucent, add the garlic and cook for another minute. Then, add the ground chicken. Season with salt and pepper and cook until chicken is almost completely cooked through, about 5-7 minutes.
- [ Pineapple and Mint Quinoa ] Heat a large saute pan over medium heat. Add olive oil and butter.
- [ Pineapple and Mint Quinoa ] Once butter is melted and oil is hot, add diced pineapple. Saute until nicely caramelized, about 3-4 minutes, then flip and cook until the other side is also nicely caramelized, another 3-4 minutes.
- [ Chipotle Chicken Tacos with Lime Cream and Cabbage ] Place the foil packet of tortillas into the preheated oven. Warm until tacos are ready to build.
- [ Chipotle Chicken Tacos with Lime Cream and Cabbage ] Once chicken is nearly cooked through, drain out any liquid that accumulated in the pan. Stir in the chipotle, honey and lime mixture. Stir to combine well. Cook until chicken is cooked through, about 3-5 minutes, then remove the pan from heat.
- [ Pineapple and Mint Quinoa ] Once pineapple is nicely caramelized on both sides, add the fresh mint and cook for 1 minute. Then transfer the pineapple and mint to a large mixing bowl.
- [ Tomato, Cucumber and Avocado Salad with Creamy Goat Cheese ] Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then use a spoon to scoop the flesh out. Place in a large mixing bowl.
- [ Pineapple and Mint Quinoa ] Once you remove quinoa from heat, keep it covered and let it stand for [5 minutes].
- [ Tomato, Cucumber and Avocado Salad with Creamy Goat Cheese ] Transfer the tomatoes and cucumber to the bowl of avocado. Crumble the goat cheese into the bowl as well.
- [ Chipotle Chicken Tacos with Lime Cream and Cabbage ] Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then use a spoon to scoop the flesh out in small cubes.
- [ Tomato, Cucumber and Avocado Salad with Creamy Goat Cheese ] Squeeze the lemon juice over the avocado, tomatoes and cucumber, and add the olive oil. Season with salt and pepper to taste, and toss gently to combine.
- [ Pineapple and Mint Quinoa ] Add the quinoa to the large mixing bowl with the pineapple and mint. Squeeze in the lime juice, and season with salt and pepper to taste.
- [ Chipotle Chicken Tacos with Lime Cream and Cabbage ] To build the tacos, remove the tortillas from the oven. Place a layer of chicken on each tortilla, then top with the cilantro-lime cabbage, crumbled queso blanco and pieces of avocado. Ready to eat!
- [ Tomato, Cucumber and Avocado Salad with Creamy Goat Cheese ] Transfer the tomato, cucumber and avocado salad to a serving bowl or dinner plates. Ready to eat!
- [ Pineapple and Mint Quinoa ] Transfer the quinoa to dinner plates or a serving bowl. Ready to eat!