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
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.
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
Customize It Instructions
If using flank steak, follow same instructions.
If using chicken, pat dry and cut into 1” pieces. Season all over with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as steak strips in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using shrimp, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, searing shrimp undisturbed on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
Prepare the Ingredients
Peel and halve shallot. Slice halves into thin strips.
Halve lime. Cut one half into wedges and juice the other half.
Separate steak strips into a single layer and pat dry. Season all over with ¼ tsp. salt and a pinch of pepper.
Pickle Shallot and Prepare Slaw
In a mixing bowl, combine shallot, 1 Tbsp. lime juice (reserve remaining for slaw), and 1 Tbsp. water. Set aside at least 10 minutes.
In another mixing bowl, combine slaw mix, mayonnaise, half the Sriracha (to taste, reserve remaining for steak), and 1 tsp. remaining lime juice. Set aside.
Cook Steak Strips and Heat Tortillas
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add steak strips to hot pan and stir occasionally until no pink remains, 4-6 minutes.
Remove from burner and stir in teriyaki glaze and remaining Sriracha (to taste).
While steak cooks, wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.
Finish the Dish
Plate dish as pictured on front of card, filling tortillas with steak strips, and topping with slaw and pickled shallots. Squeeze lime wedges over to taste. Bon appétit!
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