Sweet Heat Hoisin Shrimp Tacos

Name: Sweet Heat Hoisin Shrimp Tacos with Cucumber-Scallion Relish & Sesame
Total time: 20 min
Yield: 2
Cuisine: East Asia
Ingredients: 2 unit Scallions; 1 unit Cucumber; 5 teaspoon Rice Wine Vinegar; 10 ounce Shrimp; 4 ounce Shredded Red Cabbage; 2 tablespoon Hoisin Sauce; 1 ounce Sweet Thai Chili Sauce; 6 unit Flour Tortillas; 1 tablespoon Sesame Seeds; Salt; Pepper; Sugar; Cooking Oil

with Cucumber-Scallion Relish & Sesame

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To make these loaded tacos, you’ll glaze tender chicken and shredded red cabbage in an umami-rich blend of hoisin mixed with sweet Thai chili sauce. Nestle that savory-sweet chicken into warm flour tortillas and top with a bright, refreshing cucumber-scallion for a quick weeknight meal in a speedy 20 minutes.

Tags:

Calorie Smart

•Quick

•Easy Prep & Clean

•New

Allergens:

Shellfish

•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 Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Cucumber

5 teaspoon

Rice Wine Vinegar

10 ounce

Shrimp

(Contains: Shellfish)

4 ounce

Shredded Red Cabbage

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat)

1 ounce

Sweet Thai Chili Sauce

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

1 tablespoon

Sesame Seeds

(Contains: Sesame)

Not included in your delivery

Salt

Pepper

Sugar

Cooking Oil

Nutrition Values

/ per serving

Calories550 kcal

Fat16 g

Saturated Fat4 g

Carbohydrate70 g

Sugar28 g

Dietary Fiber2 g

Protein26 g

Cholesterol215 mg

Sodium2220 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

•Large Pan

•Paper Towel

Instructions

PDF

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and finely dice half the cucumber (all for 4 servings). • In a medium bowl, combine scallion greens, diced cucumber, vinegar, 1⁄2 tsp sugar, and 1⁄4 tsp salt (1 tsp sugar and 1⁄2 tsp salt for 4). Set aside, stirring occasionally.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites; season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 2-3 minutes. • Stir in cabbage, hoisin, chili sauce, and 1⁄4 cup water (1/3 cup for 4 servings). Cook, stirring occasionally, until sauce has thickened and chicken is cooked through, 2-3 minutes more. Taste and season with salt and pepper if desired.

Rinse shrimp* under cold water and pat dry with paper towels. Swap in shrimp for chicken.

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

• Divide tortillas between plates; fill with hoisin chicken and as much cucumber relish (draining first) as you like. Garnish with sesame seeds and serve.

Shrimp is fully cooked when internal temperature reaches 145°.