Sweet and Sour Chicken Tacos
with mango and Sriracha slaw
Prep & Cook Time: 10-15 min.
Difficulty Level: Easy
Spice Level: Medium
Cook Within: 4 days
Contains: Eggs, Wheat, Soy
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
- 4 oz. Slaw Mix
- 3 oz. Frozen Mangoes
- 2 Green Onions
- 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.
Nutrition (per serving) QOjKLZ3w
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 1 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
If using 20 oz. diced chicken breasts, follow same instructions as 10 oz. diced chicken breasts, working in batches, if necessary.
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.
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.
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.
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.
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.
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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