Express
Sweet and Sour Chicken Tacos
with mango and Sriracha slaw
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Eggs, Wheat, Soy
Chef
David Padilla
Sweet and sour lives, in our minds, in Chinese cuisine, but fusion does wonders, as it does here: diced chicken, fresh bell pepper, tangy sweet and sour sauce, and that unique flavor of mango are the perfect combination for a taco. And with a slightly spicy slaw on top? The wonders of cultural combination continue on.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 1 Red Bell Pepper
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 3 oz. Frozen Mangoes
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2 fl. oz. Sweet and Sour Sauce
- 2 Green Onions
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0.84 oz. Mayonnaise
- 1 tsp. Sriracha
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) QOjKLZ3w
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Calories630
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Carbohydrates70g
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Net Carbs65g
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Fat22g
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Protein36g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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
Customize It Instructions
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If using 20 oz. diced chicken breasts, follow same instructions as 10 oz. diced chicken breasts, working in batches, if necessary.
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If using shrimp, follow same instructions as chicken in Steps 1 and 2, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, separate into a single layer, pat dry, and coarsely chop. Follow same instructions as chicken in Step 2, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry. -
2 Cook the Chicken Mixture
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add red bell pepper, white portions of green onions, and mangoes to hot pan. Stir occasionally, breaking up mangoes, until pepper is tender, 3-5 minutes.
Add chicken, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Stir in sweet and sour sauce until combined and heated through, 30-60 seconds.Remove from burner.While chicken cooks, continue recipe. -
3 Make the Slaw
In a mixing bowl, combine slaw mix, mayonnaise, Sriracha (to taste), 1/4 tsp. salt, and a pinch of pepper. Set aside.
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4 Heat Tortillas and Finish 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 chicken mixture and topping with slaw and green portions of green onions. Bon appétit!
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