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
Let Home Chef throw a twist into your typical Taco Tuesday. These Korean tacos are filled with garlic, sesame, and ginger-seasoned pork, topped with slaw, and given a kick with Sriracha-mayo. Trust us, after you taste this dish, tacos won't be relegated to Tuesdays anymore. 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.
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
Large 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 Ingredients and Make Sriracha Mayo
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Halve lime and juice.
Combine mayonnaise and half the Sriracha in a mixing bowl. Taste, and add more Sriracha, if desired. Set aside.
Make the Slaw
In another mixing bowl, combine slaw mix, green portions of green onions (reserve a pinch for garnish), 2 tsp. lime juice, 1 tsp. olive oil, and salt to taste. Set aside.
Cook the Pork
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, ground pork, and a pinch of salt, if desired, to hot pan. Stir occasionally, breaking up meat, until no pink remains, 4-6 minutes.
If desired, drain fat from pan after pork is cooked. Add white portions of green onions, half the gochujang, and ginger. Stir constantly until aromatic, 45-60 seconds.
Add garlic sesame sauce. Stir often until sauce thickens and coats pork mixture, 1-2 minutes.
Taste, and add more gochujang, if desired.
Remove from burner.
Heat the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Finish the Dish
Plate dish as pictured on front of card, placing pork mixture in tortillas and topping with slaw, Sriracha mayo, and remaining green portions of green onions. Bon appétit!
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