Express
Japanese-Style Steak Tacos
with spicy slaw
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Eggs, Wheat, Soy
Chef
Sarah Thomsen
Sweet teriyaki steak melds with spicy slaw, all wrapped up in a tortilla and delivered to you in taco form. In whatever form, the flavors delight. Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
In Your Box (serves 2)
- 10 oz. Steak Strips
-
6 Small Flour Tortillas
- 4 oz. Slaw Mix
-
2 fl. oz. Teriyaki Glaze
- 1 Lime
- 1 Shallot
-
1.26 oz. Mayonnaise
- ¼ fl. oz. Hot 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)
-
Calories730
-
Carbohydrates63g
-
Net Carbs59g
-
Fat37g
-
Protein36g
-
Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 2 Mixing Bowls
- 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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
-
If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
-
If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
-
1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Peel and halve shallot. Slice halves into thin strips.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of pepper. -
2 Quick-Pickle Shallots and Prepare Slaw
In a mixing bowl, combine shallots, 1 Tbsp. lime juice (reserve remaining for slaw), and 1 Tbsp. water. Set aside to quick-pickle, at least 10 minutes.
In another mixing bowl, combine slaw mix, mayonnaise, half the hot sauce (to taste; reserve remaining for steak strips), and 1 tsp. remaining lime juice. Set aside.While shallots quick-pickle, continue recipe. -
3 Cook Steak Strips and Heat Tortillas
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner and stir in teriyaki glaze and remaining hot sauce (to taste). Rest, 3 minutes.While steak strips cook, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. -
4 Finish the Dish
Plate dish as pictured on front of card, filling tortillas with steak strips and topping with slaw and quick-pickled shallots. Squeeze lime wedges over to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
