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Wednesday, January 14, 2015

Blue Apron Review: Chicken Tacos on What's for Dinner Wednesday

For Christmas this year my husband gave me a Blue Apron subscription.  We only planned on trying it for 1 week but since their cancellation policy includes a 7 day advance notice, we ended up with three weeks of meals.  I decided to put the chicken tacos this week as what's for dinner.

While I liked the idea of Blue Apron, I think there's a few things that could be improved:

1) $20 per meal for 2 people seems a little pricey too me, especially since you use up all the ingredients provided (read: nothing left to use later).  However, the portion sizes are large so you may be able to stretch it out to 3 servings depending on appetite.

2) There is still a TON of prep involved.  Most items come as a whole and have to be sliced, chopped, minced, etc.  It takes a lot of time.

3) The auto-renew system.  I loathe these so that solely depends on individual opinion.

The staff seems really friendly and they include a letter about the meals to you in every delivery. Overall, while the meals were good we probably won't be able to keep up the service since it's about half our total monthly food budget for 12 meals.  However, if you are wanting to eat healthy and want to allocate more money to your food budget for the convenience of the ready-to-make portion sizes and ease of having something sent to your home, Blue Apron is for you.




Pulled Chicken Tacos

Ingredients:
2 boneless, skinless chicken breasts
6 corn tortillas
1 8 oz can tomato sauce
8 ounces jicama
2 cloves garlic
2 limes
1 avocado
1 red onion
1 large bunch cilantro
2 tsp chicken taco spice blend (ancho chile powder, chipotle powder, ground cumin, mexican oregano & dried orange peel)


Directions:
Peel & Cut the jicama into matchsticks.

Peel and mince the garlic.  Using a peeler or a citrus zester, remove the green rind of one of the limes, avoiding the white pith.  Mince the rind (I skipped this step since it was so time consuming and just used the peeled pieces).  Quarter both limes.

Peel, pit and medium dice the avocado.  I had to skip this step since the below is what my avocado looked like when I sliced it in half.  Toss with the juice of two lime wedges to prevent browning (too late for me).

Peel and halve the red onion.  Thinly slice one half and small dice the remaining half (I just stuck mine in my food processor).

Pick the cilantro leaves off the stems and discard the stems.  Assemble all items for use (not required but looks prettier =).

In a medium pot, heat 2 tsp of olive oil on medium heat until hot.  Add the garlic, lime zest, diced onion and spice blend and cook stirring frequently 2-3 minutes.  Add the tomato sauce and 3/4 cups of water.  Cook, stirring occasionally, 2-3 minutes and season with salt and pepper to taste.  

Season the chicken with salt and pepper on both sides and add the chicken to the sauce.  Heat 12-14 minutes, turning halfway through until completely cooked.  While chicken is cooking, mix the jicama, sliced onion, diced avocado (if you have one), 3/4 of the cilantro and the juice of 4 of the lime wedges.  Toss with olive oil and season with salt and pepper.

Pull the chicken out and shred with 2 forks.  Warm the tortillas in a damp paper towel for 30 seconds in the microwave.  Assemble the tacos using the chicken, pouring some of the sauce on top, then adding the salad.  Voila!  Meal complete.

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