Express
Japanese-Style Steak Tacos
with Sriracha slaw
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Eggs, Wheat, Soy
Chef
Sarah Thomsen
Sweet teriyaki steak melds with spicy slaw, all wrapped up in a tortilla and delivered to you in taco form. In whatever form, the flavors delight. Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
In Your Box (serves 2)
- 10 oz. Steak Strips
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
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2 fl. oz. Teriyaki Glaze
- 1 Lime
- 1 Shallot
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1.26 oz. Mayonnaise
- 1 tsp. Sriracha
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) DOpEgE3r
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Calories730
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Carbohydrates63g
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Net Carbs59g
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Fat37g
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Protein36g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- 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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If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary.
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If using ground beef, follow same instructions as steak strips in Step 3, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
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If using ground pork, follow same instructions as steak strips in Step 3, breaking up until no pink remains and pork reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Peel and halve shallot. Slice halves into thin strips.Separate steak strips into a single layer and pat dry. Coarsely chop. Season all over with a pinch of pepper. -
2 Quick Pickle Shallot and Prepare Slaw
In a mixing bowl, combine shallot, 1 Tbsp. lime juice (reserve remaining for slaw), and 1 Tbsp. water. Set aside to quick pickle, at least 10 minutes.
In another mixing bowl, combine slaw mix, mayonnaise, half the Sriracha (to taste, reserve remaining for steak strips), and 1 tsp. remaining lime juice. Set aside.While shallots quick pickle, continue recipe. -
3 Cook Steak Strips and Heat Tortillas
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add steak strips to hot pan and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner and stir in teriyaki glaze and remaining Sriracha (to taste). Rest, 3 minutes.While steak strips cook, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. -
4 Finish the Dish
Plate dish as pictured on front of card, filling tortillas with steak strips and topping with slaw and shallot. Squeeze lime wedges over to taste. Bon appétit!
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