One-Pan Shrimp Stir-Fry Tacos
with Tangy Slaw, Sriracha Mayo & Crispy Fried Onions
We’re always up for a sweet and savory dinner pairing, and these genre-defying tacos are just that. Chicken breast strips are cooked in a sweet soy glaze until the glaze is sticky and the chicken is tender. They’re stuffed into steamy tortillas, along with a tangy, cilantro-flecked cabbage slaw. Of course, we’d never skip out on taco toppings, and these ones don’t disappoint: There’s creamy, spicy sriracha mayo and crispy fried onions. It’s all ready in just 15 minutes—life is sweet (and savory), friends.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Cilantro
4 ounce
Shredded Red Cabbage
5 teaspoon
Rice Wine Vinegar
1 unit
Long Green Pepper
10 ounce
Shrimp
(Contains Shellfish)
4 tablespoon
Sweet Soy Glaze
(Contains Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Sriracha
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
1.5 teaspoon
Sugar
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Roughly chop cilantro. Halve, core, and thinly slice green pepper. • In a medium bowl, toss together cabbage, half the vinegar (all for 4 servings), half the cilantro, 1 tsp sugar (2 tsp for 4), and a pinch of salt until thoroughly combined.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook, stirring, until slightly softened, 2-3 minutes. • Add beef and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in 2 1⁄2 TBSP sweet soy glaze (5 TBSP for 4 servings) and 1⁄2 tsp sugar (1 tsp for 4). (TIP: Be sure to measure the sweet soy glaze—we sent more.) Cook until everything is coated and glaze has thickened, 1-2 minutes. Remove from heat.
Rinse shrimp under cold water, then pat dry with paper towels. Simply cook through this step as instructed, swapping in shrimp for beef; cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.
• Meanwhile, in a small bowl, combine mayonnaise with Sriracha to taste. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates and fill with beef stir-fry and slaw (draining first). Top with Sriracha mayo, crispy fried onions, and remaining cilantro. Serve.
