All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cut red peppers into 1 inch strips
Juice half the lime. Cut remaining into wedges
Add flour to a mixing bowl. Add enough water to make a slurry but not too thin. In another bowl, add the panko. Dip shrimp into flour batter and then toss with panko. Fry in canola oil until nice and crisp.
Make Slaw and Pepper Mix
In a bowl, mix boom boom sauce with the slaw mix.
In another bowl, mix the peppers with lime juice and ¼ tsp salt.
Finish The Dish
Heat tortillas in microwave
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