One-Pan Sweet & Spicy Cashew Chicken Tacos
with Gochujang Sauce & Tangy Slaw
One day, Sweet and Spicy Cashew Pork was feeling extra saucy (hoisin and gochujang will do that) and went shopping. “Ooh, check me out! This flour tortilla wrap is fabulous!” Yup, that’s how SSCP got a taco makeover. And like any outfit, not taco is complete without accessories. We crowned the whole ensemble with crunchy slaw and a sprinkle of cilantro. After all, good taste is always in fashion!
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
1 unit
Lime
¼ ounce
Cilantro
10 ounce
Chicken Breast Strips
1 teaspoon
Garlic Powder
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
1 ounce
Gochujang Sauce
(Contains Soy, Wheat)
4 ounce
Red Cabbage and Carrot Mix
2 tablespoon
Mayonnaise
(Contains Eggs)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1.5 ounce
Cashews
(Contains Tree Nuts)
Not included in your delivery
1 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Quarter lime. Pick cilantro leaves from stems.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork and garlic powder. Cook, breaking up meat into pieces, until browned, 4-5 minutes (it’ll finish cooking in the next step). Carefully drain any excess grease from pan.
Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels. Swap in shrimp or chicken for pork; cook, stirring occasionally, until lightly browned, 2-3 minutes (it'll finish cooking in the next step).
• Add hoisin, gochujang, and ¼ cup water (1⁄3 cup for 4 servings) to pan with pork. Cook, stirring often, until sauce has thickened and pork is cooked through, 2-3 minutes more. • Turn off heat; stir in cashews and a squeeze of lime juice. Taste and season with salt and pepper if desired.
• While pork cooks, in a medium bowl, toss red cabbage and carrot mix with mayonnaise, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lime juice, and a pinch of salt and pepper.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates. Fill with pork filling, slaw, and cilantro leaves. Serve with remaining lime wedges on the side.
