Express
One Pan
Korean BBQ Pork Tacos
with mushrooms and pickled carrots
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Sesame, Soy
- Protein-Packed
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 6 Small Flour Tortillas
- 4 oz. Button Mushrooms
- 3 oz. Matchstick Carrots
- 3 oz. Shredded Red Cabbage
- 2 fl. oz. Korean BBQ Sauce
- 1 oz. Light Sour Cream
- 0.88 oz. Red Wine Vinegar
- 2 Green Onions
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- ½ tsp. Multicolor Sesame Seeds
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)
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Calories680
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Carbohydrates63g
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Net Carbs58g
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Fat25g
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Protein48g
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Sodium1550mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat sliced pork dry. Coarsely chop, then separate pieces. -
2 Cook the Pork Mixture
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add pork, mushrooms, cabbage, Asian garlic, ginger & chile seasoning (use less if spice-averse), 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Remove from burner and stir in Korean BBQ sauce (to taste) until combined. Rest, 3 minutes.While pork mixture cooks, continue recipe. -
3 Pickle the Carrots
In a microwave-safe bowl, combine vinegar, 2 Tbsp. water, a pinch of salt, carrots, and white portions of green onions.
Microwave uncovered until heated through, 1-2 minutes, stirring once halfway through.Carefully remove from microwave and rest, at least 5 minutes.After 5 minutes, or once cool enough to handle, drain any excess liquid and set aside. -
4 Heat Tortillas, Make Crema, and Finish Dish
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until heated through, 30-60 seconds.Carefully remove from microwave. Set aside.While tortillas microwave, in a mixing bowl, combine sour cream and 1 tsp. water. Set aside.Plate dish as pictured on front of card, filling tortillas with pork mixture (to taste) and carrots. Garnish with crema, green portions of green onions, and sesame seeds. Bon appétit!
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