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Sweet & Spicy Hoisin Chicken Tostadas
Sweet & Spicy Hoisin Chicken Tostadas

Sweet & Spicy Hoisin Chicken Tostadas

with Chicken Thighs, Tangy Slaw & Sriracha Mayo

Recipe Development Team
Recipe Development TeamPublished on June 05, 2024

Crispy tortillas make a perfect base for saucy ground pork and zesty coleslaw in this irresistible mash-up. Brown the pork with hoisin and chili sauces, load it onto those tostadas, then sprinkle on sesame seeds, pile on fresh slaw, and bring on the finale: a dollop of Sriracha mayo and squeeze of fresh lime juice to bring everything together.

Tags:
Protein Smart
Spicy
Easy Prep
Allergens:
Eggs
Soy
Wheat
Sesame

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 Time25 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Lime

4 ounce

Coleslaw Mix

1 teaspoon

Sriracha

2 tablespoon

Mayonnaise

(Contains: Eggs)

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

10 ounce

Diced Chicken Thighs

1 tablespoon

Sesame Seeds

(Contains: Sesame)

1 ounce

Sweet Thai Chili Sauce

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat)

Not included in your delivery

Salt

Pepper

¼ teaspoon

Sugar

4 teaspoon

Cooking Oil

Nutrition Values

/ per serving
Calories790 kcal
Fat39 g
Saturated Fat8 g
Carbohydrate65 g
Sugar24 g
Dietary Fiber2 g
Protein35 g
Cholesterol160 mg
Sodium1260 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

Medium Bowl
Small Bowl
Baking Sheet
Large Pan

Instructions

Prep
1

• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim and slice scallions, separating whites from greens. Quarter lime.

Make Slaw
2

• In a medium bowl, combine coleslaw mix, scallion greens, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), juice from half the lime, and a pinch of salt.

Mix Sriracha Mayo
3

• In a small bowl, combine Sriracha and mayonnaise. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Toast Tortillas
4

• Drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat all over. • Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. (For 4, divide between two baking sheets; toast on middle and top racks, flipping tortillas and swapping rack positions halfway through.) • Toast on middle rack, carefully flipping tortillas halfway through, until lightly golden, 4-5 minutes per side. TIP: Watch carefully to avoid burning.

Cook Pork
5

• While tortillas toast, heat a drizzle of oil in a large pan over medium-high heat. Add pork* and scallion whites. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in sesame seeds, chili sauce, hoisin, and 1⁄4 cup water (1⁄2 cup for 4 servings). Cook, stirring constantly, until sauce has thickened, 1-2 minutes.

Open package of chicken* and drain off any excess liquid. Swap in chicken (no need to break up into pieces!) or beef* for pork.

Serve
6

• Divide tortillas between plates; evenly top with pork and slaw. • Drizzle tostadas with as much Sriracha mayo as you like. Serve with remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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