15 Minute Meal Kit
Sweet and Sour Mango Chicken Tacos
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Eggs, Wheat, Soy
Sweet and sour lives, in our minds, in Chinese cuisine, but fusion does wonders, as it does here: diced chicken, fresh bell pepper, tangy sweet and sour sauce, and that unique flavor of mango are the perfect combination for a taco. And with a slightly spicy slaw on top? The wonders of cultural combination continue on.
In Your Box (serves 2)
- 4 oz. Slaw Mix
- 1 tsp. Sriracha
- 1 Red Bell Pepper
- 2 Green Onions
- 3 oz. Frozen Mangoes
- 10 oz. Diced Boneless Skinless Chicken Breasts
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving)
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
If using shrimp, pat dry. Follow same instructions as chicken in Steps 1 and 2, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
If using steak strips, separate into a single layer, pat dry, and coarsely chop, if desired. Follow same instructions as chicken in Step 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
If using ground pork, follow same instructions as chicken in Step 2, breaking up pork until no pink remains and pork reaches minimum internal temperature, 4-6 minutes.
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry.
Cook the Chicken Mixture
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add red bell pepper, white portions of green onions, and mango to hot pan. Stir occasionally, breaking up mango, until pepper is tender, 3-5 minutes.Add chicken, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Stir in sweet and sour sauce until combined and heated through, 30-60 seconds.Remove from burner.While chicken cooks, make slaw and heat tortillas.
Make the Slaw
In a mixing bowl, combine slaw mix, mayonnaise, Sriracha (to taste), 1/4 tsp. salt, and a pinch of pepper. Set aside.
Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.Plate dish as pictured on front of card, filling tortillas with chicken mixture and topping with slaw and green portions of green onions. Bon appétit!
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