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
Pow, pow, pow! These Kung Pao shrimp tacos hit you in the best spots, the spots with flavor, texture, and a dinner that's chock full of excitement. Boy choy and shallot provide fresh vegetables, the slaw a brilliant crunchy texture, and the shrimp, the subtly sweet flavor of which has been winning the crustacean fans for centuries. But that sauce… spicy (seriously… spicy) and full of flavor, it crowns these tacos King. Or Kung. Pow! Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.
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 16 oz shrimp, follow same instructions as 8 oz shrimp, cooking in batches if necessary.
If using scallops, follow same instructions as shrimp
If using diced chicken thighs, pat dry and season with a pinch of salt* and **pepper. Follow same instructions as shrimp in Step 4, cooking undisturbed 4-5 minutes, then following same instructions until chicken reaches minimum internal temperature.
Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Thinly slice stems and leaves.
Trim cucumber ends, halve lengthwise, then slice into ¼" pieces on an angle.
Peel and halve shallot. Slice halves into thin strips.
Halve and juice lime.
Pat shrimp dry, and season with a pinch of pepper.
Make the Slaw
In a mixing bowl, combine matchstick carrots, cucumber, half the lime juice (reserve remaining for shrimp), mayonnaise, and a pinch of pepper. Set aside.
Cook the Bok Choy
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add shallot and bok choy to hot pan and stir occasionally until softened, 2-3 minutes.
Transfer bok choy mixture to a plate. Keep pan over medium-high heat.
Cook the Shrimp
Add 2 tsp. olive oil and shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Stir in bok choy mixture, half the kung pao sauce, and remaining lime juice. Taste, and add more kung pao sauce, if desired. Stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove from burner.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.
Plate dish as pictured on front of card, filling tortillas with bok choy-shrimp mixture and topping with slaw. Bon appétit!
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