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
Fried chicken? Love it. Fried fish? Of course… with a squeeze of lemon and some tartar sauce, yum! Fried mushrooms… … … Don’t be scared. You've seen them on plenty of appetizers, and they fill these tacos with rich, yet crunchy umami goodness. With the heat from a feisty, “on fire” slaw and crispy jalapeños, these tacos will expand your mind on the varied world of "fried."
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
Large 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
Meat lovers! Cook meat in a medium non-stick pan over medium-high heat with 2 tsp. olive oil. If using ground beef, break up meat until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. If using steak strips, separate into a single layer and pat dry. Stir occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using diced chicken, pat dry and season both sides with a pinch of salt and pepper. Stir occasionally until chicken browns and reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, break up burger until heated through, 4-6 minutes. Add to tacos as desired.
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into ½" strips.
Mix slaw mix and BBQ sauce in a mixing bowl until completely combined. Set aside.
Cook the Red Bell Pepper
Place a large non-stick pan over medium heat. Add 1 tsp. olive oil, red bell pepper, and a pinch of salt and pepper to hot pan.
Stir occasionally until lightly browned and tender, 5-7 minutes.
Transfer red bell pepper to a plate. Wipe pan clean and reserve.
Prepare the Mushrooms
Return pan used to cook pepper to medium heat and add canola oil. Let oil heat, 5 minutes.
While oil heats, add tempura mix, 6 Tbsp. cold water, and a pinch of salt and pepper to another mixing bowl. Stir until a thick batter forms, like a pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until desired consistency is reached.
Fry the Mushrooms
Line a plate with a paper towel.
Test oil temperature by adding a pinch of tempura batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Dip mushrooms in tempura batter, coating evenly. Transfer coated mushrooms to hot oil and stir occasionally until golden all over, 3-4 minutes.
Transfer mushrooms to towel-lined plate.
Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, placing mushrooms in tortillas and topping with red bell pepper, slaw, crispy jalapeños (to taste). Bon appétit!
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