Express

Sweet and Sour Chicken Tacos

with mango and Sriracha slaw

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

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
  • Info
    6 Small Flour Tortillas
  • 4 oz. Slaw Mix
  • 3 oz. Frozen Mangoes
  • Info
    2 fl. oz. Sweet and Sour Sauce
  • 2 Green Onions
  • Info
    0.84 oz. Mayonnaise
  • 1 tsp. Sriracha
Contains: Sulfites
Food intolerance information

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)

  • Calories
    640
  • Carbohydrates
    74g
  • Fat
    22g
  • Protein
    36g
  • Sodium
    1650mg

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

  • 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.

  1. 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. 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. 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.

  4. 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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