Meal Kit
Garlic Sesame Pork Tacos
with spicy slaw and peanuts
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Eggs, Wheat, Peanuts, Sesame, Soy
Chef
Sarah Thomsen
Asian flavors get delivered to you in taco form here, from the garlic sesame sauced-pork slices to the slaw flavored by spicy Sriracha. Drop some peanuts and green onions in, and you've got a south of the border but east of the Nile culinary mixtape dropping here.
In Your Box (serves 2)
- 10 oz. Sliced Pork
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6 Small Flour Tortillas
- 5 oz. Sliced Bok Choy
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3 fl. oz. Garlic Sesame Sauce
- 3 oz. Shredded Red Cabbage
- 2 Green Onions
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0.84 oz. Mayonnaise
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½ oz. Roasted Peanuts
- 2 tsp. Sriracha
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⅕ fl. oz. Tamari Soy Sauce (GF)
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) d3VR2N3D
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Calories740
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Carbohydrates50g
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Net Carbs47g
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Fat37g
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Protein47g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Mixing 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
Customize It Instructions
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If using steak strips, follow same instructions as sliced pork in Steps 1 and 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using shrimp, pat dry. Follow same instructions as sliced pork in Step 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using diced chicken breasts, pat dry. Follow same instructions as sliced pork in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Coarsely chop peanuts.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Separate sliced pork into a single layer and pat dry. -
2 Make the Slaw
In a mixing bowl, combine cabbage, mayonnaise, and Sriracha (to taste). Set aside.
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3 Cook the Pork Mixture
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add sliced pork, bok choy, and white portions of green onions to hot pan. Stir occasionally until no pink remains on pork and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner. Carefully transfer pork to a clean cutting board and coarsely chop.Return pork to pan and stir in soy sauce and garlic sesame sauce until coated. -
4 Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
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 mixture and topping with slaw, green portions of green onions, and peanuts. Bon appétit!
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