One-Pan Turkey Stir-Fry Tacos
with Tangy Slaw, Sriracha Mayo & Fried Onions
We’re always up for a sweet and savory dinner pairing, and these tacos are just that. Ground pork and green pepper are cooked in a sweet soy glaze until sticky and 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
¼ ounce
Cilantro
4 ounce
Coleslaw Mix
5 teaspoon
Rice Wine Vinegar
1 unit
Long Green Pepper
10 ounce
Ground Turkey
4 tablespoon
Sweet Soy Glaze
(ContainsSoy, Wheat)2 tablespoon
Mayonnaise
(ContainsEggs)1 teaspoon
Sriracha
6 unit
Flour Tortillas
(ContainsSoy, Wheat)1 unit
Crispy Fried Onions
(ContainsWheat)Not included in your delivery
1 teaspoon
Sugar
1 teaspoon
Cooking Oil
Kosher Salt
Pepper
• Wash and dry produce. • Roughly chop cilantro. Halve, core, and thinly slice green pepper. • In a medium bowl, toss together coleslaw mix, 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.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. • Add pork* and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in sweet soy glaze; cook until everything is coated and glaze has thickened, 1-2 minutes. Remove pan from heat.
Simply cook through this step as instructed, swapping in turkey for pork.
• 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 pork mixture and slaw (draining first). Top with Sriracha mayo, crispy fried onions, and remaining cilantro. Serve.