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
Unusual flavors take a long time to cook, right? Trying out something new requires effort beyond the normal work week dinner preparation? Not so! This jerk tacos give you the uniqueness of tangy, smoky jerk sauce, with a slight hint of heat, plus a charred pineapple slaw that will knock your socks off. And they come together in a half hour or less. You could get a whole roll of photos developed in that time! (Kids, ask your parents.)
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
Medium 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
Prepare the Ingredients
Coarsely chop pineapple.
Mince cilantro (no need to stem).
Halve lime and juice.
Slice half the jalapeño into thin rounds. Stem remaining jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Separate steak strips into a single layer and pat dry. Season with ¼ tsp. salt and a pinch of pepper.
Cook Pineapple and Make Slaw
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pineapple to hot pan and stir occasionally until lightly charred, 2-3 minutes.
Transfer pineapple to a mixing bowl and combine with slaw mix, cilantro, 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.
Reserve pan, no need to wipe clean.
Cook the Steak Strips
Return pan used to char pineapple to medium-high heat and add 1 tsp. olive oil.
Add steak strips and minced jalapeños (to taste) to hot pan. Stir occasionally until no pink remains, 4-6 minutes.
Stir in jerk sauce and remove from burner.
While steak strips cook, heat tortillas.
Heat the Tortillas
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Assemble the Tacos
Plate dish as pictured on front of card, filling each tortilla with steak strips, pineapple slaw, and jalapeño rounds (to taste). Bon appétit!
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