Mojo tacos with shredded cabbage, pickled onions, and salsa verde

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pre-Prepped

Our chefs do most of the work ahead of time, leaving the finishing touches for you—like quick prepping or cooking—for a fresh, mouthwatering dinner in under 20 minutes.

Mojo tacos with shredded cabbage, pickled onions, and salsa verde

Dairy-Free, Soy-Free, Family-Friendly, Protein Plus

2 Servings, 850 Calories/Serving

15 Minutes

Could taco night get any easier? For a juicy filling that’s ready in minutes, cook your choice of protein with our bright mojo marinade, then top with ready-to-go garnishes.

Ingredients

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.

In your bag:
Your choice of protein
Sunbasket mojo marinade (orange juice - lime juice - extra virgin olive oil - garlic - kosher salt - Aleppo chile flakes - onion - cumin - dried Mexican oregano)
Mi Rancho Artisan tortillas
Sunbasket pickled onions (onions - red wine vinegar - kosher salt - black pepper)
Organic shredded green and red cabbage
Sunbasket salsa verde (tomatillos - onions - mild green chiles - lime juice - cilantro - kosher salt - garlic)

Nutrition per serving

Calories 850, Total Fat 46g (59% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 1600mg (70% DV), Total Carb. 73g (27% DV), Fiber 9g (32% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

Wash produce before use

Cook your protein

Braised pork and pulled cooked chicken:

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork or chicken and cook, stirring once or twice, until the meat is heated through, 2 to 3 minutes.

Sirloin steaks:

Pat the steaks dry with a paper towel. Cut the steaks against the grain into ½-inch thick strips. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steak and cook, stirring occasionally, until lightly browned and just cooked through, 3 to 6 minutes.

Chicken breasts:

Pat the chicken dry with a paper towel; cut into 1-inch strips. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until lightly browned and just cooked through, 6 to 8 minutes.

Shrimp:

Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side.

Add the mojo

Stir half the mojo marinade into your protein until combined (set aside the remaining marinade for serving) and cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.

Warm the tortillas

Remove 6 [12] tortillas from the package; save the rest for another use.

Microwave: On a microwave-safe plate, arrange the tortillas, overlapping slightly, and cover with a damp paper towel. Microwave until just pliable and warmed through, 20 to 30 seconds.

Stovetop: On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side.

Serve

Set out the tortillas, protein, pickled onions, cabbage, salsa verde, and remaining mojo marinade. Invite everyone to assemble their own tacos.

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