Express
Moo Shu Pork Tacos with Mushrooms and Crispy Wontons
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Eggs, Wheat, Sesame, Soy
Chef
Sarah Thomsen
In Your Box (serves 2)
- 10 oz. Ground Pork
- 6 oz. Cremini Mushrooms
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
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2 oz. Hoisin Sauce
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1.26 oz. Mayonnaise
- 2 Green Onions
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1 oz. Wonton Strips
- 2 tsp. Sriracha
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¼ oz. Specialty Toasted Sesame Oil
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.
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Nutrition (per serving)
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Calories930
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Carbohydrates79g
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Net Carbs75g
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Fat53g
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Protein36g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
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
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1 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. -
2 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. -
3 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. -
4 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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