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For the Marinade

• 3 limes, juiced

• ¼ C. mint, chopped

• 1.5 tsp. pasilla chile powder

• 1 tsp. cumin

• ½ tsp. oregano

• 5 garlic cloves, microplaned

• 3 oz. cachaca, or rum

• 1 ½ T. honey

• Salt and pepper

• -

• 3 large chicken breasts, cut into thin strips

• -

• 1 avocado, smashed

• 2 T. lemon juice

• 1 shallot, finely diced

• 3 garlic, microplaned

• 1 red fresno chile, seeded and diced

• 1 mango, diced

• 2 T. cilantro, chopped

• Salt and pepper

• -

• 1 head radicchio, shredded

• Corn tortilla, warmed

• Ranchero, crumbled

• Lime wedge, to garnish


1. For the marinade, in a bowl, combine the lime juice, mint, pasilla powder, cumin, oregano, garlic, cachaca, honey, and salt and pepper, mix well. Add the chicken breast strips, toss well, and let sit for 15-20 minutes.

2. For the avocado mash, place an avocado with the lemon juice in a bowl and smash until chunky. Add the shallot, garlic, red fresno, mango, cilantro, and season with salt and pepper. Combine well, cover and set aside.

3. Shred the radicchio and set aside.

4. In a large saute pan over medium heat, add the marinated chicken strips and saute until cooked. Remove from pan and serve with warm tortillas, avocado mash, ranchero, and shredded radicchio.