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
Think outside the box. No, not outside that wonderful box of ingredients and instructions we send you every week. That's the good box. We're asking you to think outside that box that says tacos have certain flavors and ingredients. Tacos are too versatile for such a limited vision! Here, we've coated steak strips in tangy-sweet teriyaki and Sriracha and topped them with a spicy slaw and pickled cucumbers and shallots, for an extra-exciting not-so-square crunch. Think outside the box, and then make sure this meal goes inside your box. Tip: Want the best shave for your cucumber? Shave to the seeds, then rotate the cucumber.
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
Peel cucumber and, using peeler, shave into long ribbons, stopping when you reach seeds. Discard end. Having trouble making ribbons? Feel free to instead cut cucumber into ¼" rounds.
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.
Pickle the Vegetables
Combine cucumber ribbons, shallot, 1 Tbsp. lime juice (reserve remaining for slaw), and 1 Tbsp. water in a mixing bowl until completely coated. Set aside to pickle, at least 10 minutes.
While cucumber pickles, make slaw.
Make the Slaw
In another mixing bowl, combine slaw mix, mayonnaise, half the Sriracha (to taste, reserve remaining for steak strips), and 1 tsp. remaining lime juice. Set aside.
Cook Steak Strips and Warm Tortillas
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add steak strips to hot pan and stir occasionally until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner. Stir in teriyaki glaze and remaining Sriracha (to taste). Rest, 3 minutes.
While steak strips rest, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.
Assemble Tacos and Finish Dish
Plate dish as pictured on front of card, filling tortillas with steak strips, slaw mix, and pickled vegetables. Squeeze lime wedges over tacos to taste. Bon appétit!
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