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One-Pan Sweet & Spicy Cashew Shrimp Tacos
One-Pan Sweet & Spicy Cashew Shrimp Tacos

One-Pan Sweet & Spicy Cashew Shrimp Tacos

with Gochujang Sauce & Tangy Slaw

Recipe Development Team
Recipe Development TeamPublished on October 18, 2023

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, no 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!

Tags:
Spicy
Easy Cleanup
Easy Prep
Quick
Allergens:
Shellfish
Soy
Wheat
Eggs
Tree Nuts

The quantities provided above are averages only.

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

Total Time15 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Lime

¼ ounce

Cilantro

10 ounce

Shrimp

(Contains: Shellfish)

1 teaspoon

Garlic Powder

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat)

1 ounce

Gochujang Sauce

(Contains: Soy, Wheat)

4 ounce

Coleslaw 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

Salt

Pepper

1 teaspoon

Cooking Oil

¼ teaspoon

Sugar

Nutrition Values

/ per serving
Calories770 kcal
Fat36 g
Saturated Fat9 g
Carbohydrate77 g
Sugar20 g
Dietary Fiber2 g
Protein28 g
Cholesterol245 mg
Sodium2050 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.

Utensils

Large Pan
Paper Towel
Medium Bowl

Instructions

Prep
1

• Wash and dry produce. • Quarter lime. Pick cilantro leaves from stems.

Cook Pork
2

• 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, then pat dry with paper towels. Swap in shrimp (no need to break up into pieces!) or beef for pork.

Make Sauce
3

• 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. • Turn off heat; stir in cashews and a squeeze of lime juice. Taste and season with salt and pepper if desired.

Make Slaw
4

• While pork cooks, in a medium bowl, toss coleslaw mix with mayonnaise, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lime juice, and a pinch of salt and pepper.

Warm Tortillas
5

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Serve
6

• Divide tortillas between plates. Fill with pork filling, slaw, and cilantro leaves. Serve with remaining lime wedges on the side.

Shrimp are fully cooked when internal temperature reaches 145°.

Meal right image

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