One-Pan Shrimp Stir-Fry Tacos
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One-Pan Shrimp Stir-Fry Tacos

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.

Easy Prep & Clean

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time5 minutes


serving amount

¼ ounce


4 ounce

Shredded Red Cabbage

5 teaspoon

Rice Wine Vinegar

1 unit

Long Green Pepper

10 ounce


(Contains Shellfish)

4 tablespoon

Sweet Soy Glaze

(Contains Sesame, Soy, Wheat)

2 tablespoon


(Contains Eggs)

1 teaspoon


6 unit

Flour Tortillas

(Contains Soy, Wheat)

1 unit

Crispy Fried Onions

(Contains Wheat)

Not included in your delivery

1.5 teaspoon


1 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories720 kcal
Fat32 g
Saturated Fat8 g
Carbohydrate70 g
Sugar27 g
Dietary Fiber4 g
Protein27 g
Cholesterol245 mg
Sodium2330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Large Pan
Paper Towel
Small Bowl


Prep & Make Slaw

• 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.

Cook Beef & Green Pepper

• 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.

Mix Mayo & Warm Tortillas

• 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°.

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