Express
Vietnamese-Style Pork Fajitas
with slaw and Sriracha aioli
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Eggs, Wheat
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Sliced Pork
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12 Small Flour Tortillas
- 8 oz. Slaw Mix
- 2 Persian Cucumbers
- 1.76 oz. White Wine Vinegar
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1.68 oz. Mayonnaise
- 1 oz. Pho Beef Broth Concentrate
- 2 tsp. Sriracha
- ¼ oz. Cilantro
- 2 tsp. Asian Garlic, Ginger & Chile 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) DOLRAAP8
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Calories640
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Carbohydrates49g
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Net Carbs45g
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Fat28g
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Protein45g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Microwave
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim cucumbers, halve lengthwise, and cut into 1/2” half-moons.
Mince cilantro (no need to stem).Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse). -
2 Make the Slaw
Combine cucumbers, slaw mix, vinegar, and 1/4 tsp. salt in a mixing bowl. Set aside to marinate, at least 10 minutes.
While slaw marinates, continue recipe. -
3 Cook the Pork
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add sliced pork to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Stir in pho base and 3 Tbsp. water and bring to a simmer.Once simmering, remove from burner. Rest, 3 minutes. -
4 Make Sriracha Aioli, Heat Tortillas, and Finish Dish
In another mixing bowl, combine mayonnaise and Sriracha (to taste). Set aside.
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.Plate dish as pictured on front of card, filling tortillas with pork, slaw, aioli (to taste), and cilantro. Bon appétit!
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