Moo Shu Pork Tacos with Mushrooms and Crispy Wontons
Prep & Cook Time:10-15 min.
Cook Within:4 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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
Make the Slaw
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
In a mixing bowl, combine slaw mix, mayonnaise, Sriracha (to taste), and green portions of green onions. Set aside.
Start the Filling
Cut mushrooms into 1/4" slices.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 4-6 minutes.
Finish the Filling
Add ground pork, white portions of green onions, and a pinch of salt to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Stir in hoisin and sesame oil until combined. Remove from burner.
Assemble Tacos and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as picture on front of card, placing filling in tortillas and topping with slaw and wonton strips. Bon appétit!
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