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
It's fun to fry: sweet and savory onion and umami mushrooms become fritters, and fill these tacos to fabulous flavor and fantastic feels. The feisty slaw on top just ties the taco together, like the rug in our living room. Can you eat just three without wanting more? This meal abides.
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
Customize It Instructions
Meatlovers! Cook proteins in a large non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken, pat dry and season with a pinch of salt and pepper. Stir occasionally until chicken reaches a minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Cook until opaque and shrimp reach minimum internal temperature, 2-3 minutes per side. If using ground beef, break up meat until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. Add to tacos as desired.
Prepare the Ingredients
Stem mushrooms and cut caps into ¼” strips.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Make the Slaw
Combine slaw, mayonnaise, seasoning blend, and 4 tsp. olive oil in a mixing bowl. Set aside.
Make the Fritter Batter
Place a medium non-stick pan over medium heat and add canola oil. Let oil heat, 5 minutes.
While oil heats, combine corn muffin mix and ¼ cup water in a mixing bowl until smooth. Stir in mushrooms and white portions of green onions until coated and combined.
Cook the Fritters
Line a plate with a paper towel.
Test oil temperature by adding a pinch of fritter batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in batches, carefully add 1 Tbsp. dollops of fritter batter to hot oil, 6-8 at a time. Cook undisturbed until golden brown, 2-4 minutes per side.
Flip fritters gently (use chopsticks or tongs for best results). Remove fritters to towel-lined plate. Repeat with remaining batter. Batter should make about 14-18 fritters total. Season cooked fritters with ¼ tsp. salt.
Finish the Dish
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.
Plate dish as pictured on front of card, filling tortillas with fritters (2-3 per taco), slaw (to taste), green portions of green onions, and crispy onions. Bon appétit!
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