Meal Kit
Banh Mi-Inspired Pork Fajitas
with slaw and Sriracha aioli
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Eggs, Wheat
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Over 30g protein
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Sliced Pork
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 1 Persian Cucumber
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1.32 oz. Mayonnaise
- 0.88 oz. White Wine Vinegar
- ½ oz. Pho Beef Broth Concentrate
- 2 tsp. Sriracha
- ¼ oz. Cilantro
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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.
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Nutrition (per serving)
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Calories720
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Carbohydrates49g
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Net Carbs45g
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Fat37g
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Protein45g
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Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Microwave
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim cucumber, halve lengthwise, then cut into 1/2” half-moons.
Mince cilantro (no need to stem).Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse). -
2 Make the Slaw
Combine cucumbers, slaw mix, vinegar, and a pinch of salt in a mixing bowl. Set aside to marinate, at least 10 minutes.
While slaw marinates, continue recipe. -
3 Cook the Pork
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add sliced pork to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Add pho base and 2 Tbsp. water. Stir until pork is coated.Remove from burner. Rest, 3 minutes. -
4 Make Sriracha Aioli and Heat Tortillas
In another mixing bowl, combine mayonnaise and Sriracha (to taste). Set aside.
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.If tortillas come folded, keep folded.Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan. -
5 Finish the Dish
Plate dish as pictured on front of card, filling tortillas with pork, slaw, Sriracha aioli (to taste), and cilantro. Bon appétit!
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