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
A note about serious food allergies
How many crisps can a Home Chef crispy taco crisp if a Home Chef taco did up crisps? There's the fried tofu, of course, coated in cornstarch for that amazing outside. Coming in at the end is the perfectly pickled shallot, but also the ranch slaw, which raises the crispy crunch level on this meal to 11 out of 10.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
If using diced chicken, pat dry and follow same instructions as tofu in Step 4. Cook until chicken reaches minimum internal temperature, 5-7 minutes.
If using mahi-mahi, pat dry and cut into 2" pieces. Follow same instructions as tofu in Step 4, cooking until mahi-mahi reaches a minimum internal temperature of 145 degrees, 5-7 minutes.
Prepare the Ingredients
Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Set aside, 5 minutes.
While tofu sits, peel and halve shallot. Slice thinly.
Halve lime and juice.
Coarsely chop cilantro (no need to stem).
Pickle the Shallot
Combine shallot and 2 Tbsp. lime juice in a microwave-safe bowl. Microwave until softened, 30 seconds.
Make the Slaw
Combine slaw mix, ranch dressing, half the cilantro (reserve remaining for garnish), and a pinch of salt in a mixing bowl. Set aside.
Cook the Tofu
Line a plate with a paper towel.
In another mixing bowl, gently combine tofu and seasoning blend. Add cornstarch and gently combine again.
Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes.
Remove tofu to towel-lined plate.
Finish the Tofu
Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.
Plate dish as pictured on front of card, filling tortillas with tofu,slaw, cheese, pickled shallot, and remaining cilantro. Bon appétit!
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