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.
The quantities provided above are averages only.
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 Sesame, 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 2½ TBSP sweet soy glaze (5 TBSP for 4 servings) and ½ 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. Swap in shrimp for beef. Cook, stirring occasionally (no need to break into pieces!), until opaque and cooked through, 4-6 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.
Shrimp are fully cooked when internal temperature reaches 145°.
