Meal Kit
Chipotle Sweet Potato and Corn Tacos
with pickled shallots and lime slaw
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
David Padilla
We love tacos, and we think you do, too; what's not to love with a handheld food that's so versatile you can pretty much put anything in them? (Maybe not dog food, unless you're making a taco for your pooch, awww.) Soft sweet potato, sweet corn, feisty pickled shallot, and crunchy slaw fill up the tortillas and fill you up with pure yummy. We love our dogs, tacos, and giving our customers great food.
In Your Box (serves 2)
- 18 oz. Sweet Potato
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6 Small Flour Tortillas
- 5 oz. Corn Kernels
- 4 oz. Slaw Mix
- 1 Lime
- 1 Shallot
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1.26 oz. Mayonnaise
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1 oz. Shredded Cheddar-Jack Cheese
- 2 tsp. Chipotle Pepper Paste
- 2 tsp. Taco Seasoning
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.
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Nutrition (per serving) o30wkzO0
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Calories760
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Carbohydrates118g
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Net Carbs104g
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Fat27g
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Protein17g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 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
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Meatlovers! If adding protein, season with a pinch of salt and pepper and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using steak strips, separate into a single layer and pat dry. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, break up burger until heated through, 4-6 minutes. Add to tacos as desired.
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1 Prepare Ingredients and Pickle Shallot
Cut sweet potato into 1/2" dice.
Halve and juice lime.
Peel and halve shallot. Cut into 1/4" slices.
Combine half the lime juice (reserve remaining for slaw), shallot, and a pinch of salt and pepper in a mixing bowl. Set aside to pickle, at least 10 minutes.
While shallot pickles, cook sweet potato and corn.
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2 Cook the Sweet Potato and Corn
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add sweet potatoes, seasoning blend (to taste), and a pinch of salt and pepper to hot pan. Stir occasionally until beginning to soften, 8-10 minutes.
Add corn and stir occasionally until lightly browned and sweet potato is tender, 2-3 minutes.
Stir in chipotle paste (to taste) and 2 tsp. water until coated, 1-2 minutes.
Remove from burner.
While sweet potato cooks, make slaw.
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3 Make the Slaw
Combine slaw mix, mayonnaise, remaining lime juice, and a pinch of salt and pepper in another mixing bowl. Set aside.
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4 Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
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5 Finish the Dish
Plate dish as pictured on front of card, filling tortillas with sweet potato and corn mixture and topping with cheese, slaw, and pickled shallot. Bon appétit!
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