Meal Kit

Garlic Sesame Pork Tacos

with spicy slaw and roasted peanuts

Prep & Cook Time: 15-20 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Peanuts, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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)

  • Info
    3 fl. oz. Garlic Sesame Sauce
  • 2 Green Onions
  • 5 oz. Sliced Bok Choy
  • Info
    0.84 oz. Mayonnaise
  • Info
    ⅕ fl. oz. Tamari Soy Sauce
  • 2 tsp. Sriracha
  • 3 oz. Shredded Red Cabbage
  • Info
    ½ oz. Roasted Peanuts
  • Info
    6 Small Flour Tortillas
  • 10 oz. Sliced Pork

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • If using steak strips or flank steak, follow same instructions as sliced pork in Steps 1 and 3, cooking until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  • If using shrimp, pat dry. Follow same instructions as sliced pork in Step 3, cooking until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side. (No need to chop shrimp.)

  • If using chicken breasts, pat dry and cut into 1” dice. Follow same instructions as sliced pork in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Coarsely chop peanuts.

    Separate sliced pork into a single layer and pat dry.

  2. 2

    Make the Slaw

    In a mixing bowl, combine cabbage, mayonnaise, and Sriracha (to taste). Set aside.

  3. 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 parts of green onions to hot pan. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes.

    Remove from burner. Transfer sliced 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. 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. 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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