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
Tacos are, in a few words, a little slice of heaven. How many flavors can be folded into one hand-held tortilla? Don't answer that question yourself until you've had these tasty morsels. Mushrooms bring the umami blast, plus bell and poblano peppers for extra fresh vegetables. Topped with pickled onion, lime crema, and queso fresco, these tacos may just be the answer you need for your weekly taco night. Tip: Get your best zest: use the small holes of the grater, and press into it until the colored skin comes off. Zest as little of the white beneath as possible; the white is called pith, and is quite bitter.
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
Meat lovers! If using proteins, cooking in a medium non-stick pan over medium-high heat with 2 tsp. olive oil. If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry. Cook in batches if necessary until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using steak strips, separate into a singe layer and pat dry. Season all over with a pinch of salt and pepper. Stir occasionally until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Zest and halve lime. Cut one half into wedges and juice the other half.
Stem, remove seeds and ribs, and slice red bell pepper and poblano pepper into thin strips. Cut strips into 2" pieces. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Pickle Onions and Make Lime Crema
In a mixing bowl, combine half the onion (reserve remaining for vegetables), 1 Tbsp. lime juice (reserve remaining for crema), 1 tsp. water, and a pinch of salt. Set aside, at least 8 minutes.
In another mixing bowl, combine sour cream and remaining lime juice. Set aside.
Sear the Mushrooms
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add mushrooms to hot pan and stir occasionally until lightly browned, 3-4 minutes.
Cook the Vegetables
Add poblano pepper, red bell pepper, remaining onion, and ¼ tsp. salt to hot pan. Stir occasionally until tender, 4-5 minutes.
Remove from burner. Stir in seasoning rub and 1 tsp. lime zest.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, filling tortillas with vegetables and topping with lime crema, pickled onion (to taste), and queso fresco. Squeeze lime wedges over tacos to taste. Bon appétit!
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