Meal Kit

Fried Mushroom Tacos

with Korean BBQ slaw and pickled jalapeños

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Eggs, Wheat, Soy

Vegetarian
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Cremini Mushrooms
  • Info
    ½ cup Tempura Mix
  • 4 oz. Slaw Mix
  • 1 Jalapeño Pepper
  • Info
    6 Small Flour Tortillas
  • 1 Red Bell Pepper
  • ½ oz. Seasoned Rice Vinegar
  • ½ tsp. Multicolor Sesame Seeds
  • 6 fl. oz. Canola Oil
  • Info
    1 fl. oz. Korean BBQ Sauce

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.

  • Nutrition (per serving)

  • Calories
    925
  • Carbohydrates
    84g
  • Fat
    63g
  • Protein
    13g
  • Sodium
    1662mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Microwave-Safe Bowl
  • 1 Large Non-Stick Pan

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
  1. 1

    Prepare the Ingredients

    Quarter mushrooms. Stem, seed, remove ribs, and cut red bell pepper into ½" strips. Slice jalapeño into thin rounds. Remove seeds for less spice. Wash hands and cutting board after working with jalapeño. Taste Korean BBQ sauce. Mix slaw mix, Korean BBQ sauce (to taste), and 1 tsp. olive oil in a mixing bowl until completely combined. Set aside. Combine jalapeño, 1 tsp. water, and rice vinegar in a microwave-safe bowl. Microwave uncovered until jalapeño is slightly tender, 2-3 minutes. Set aside, at least 5 minutes.

  2. 2

    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.

  3. 3

    Prepare the Mushrooms

    Return pan used to cook red bell pepper to medium heat and add canola oil. Let 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 the consistency is reached.

  4. 4

    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 and coat evenly. Transfer coated mushrooms to hot oil and stir occasionally until golden all over, 3-4 minutes. Transfer fried mushrooms to towel-lined plate.

  5. 5

    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 fried mushrooms in tortillas and topping with red bell pepper, slaw, pickled jalapeños (to taste), and sesame seeds. Bon appétit!

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