Korean Chicken Tacos a la Blue Apron

It's been fun scamming the Hello Fresh/Blue Apron system (getting free trial boxes of ingredients and recipes then canceling immediately) and although Hello Fresh has emerged as the winner in terms of cool recipes, this Blue Apron chicken came out tasty enough that I wanted to preserve it for future reference.

NOTE: Blue Apron thinks all humans eat about 1/4c of food per meal. Proportions are weird, but the recipe yielded enough sauce to coat about 2 chicken breasts, so up to you to determine the ratio of sauce to protein.

INGREDIENTS:

-10oz. chopped chicken breast

-4 tortillas

-1 lb. sweet potato

-1 tsp furikake (sesame seeds and seaweed)

-2 tbsp creme fraiche

-1/2 lb. cabbage

SAUCE:

-2 tbsp black bean sauce (SOOOOO GOOOOOOD)

-1 tbsp gochujang

-1 tbsp rice wine vinegar

-1/4 c sushi sauce

-cornstarch *I recommend adding some while you are cooking the sauce to nicely thicken it up

NUTRITION: 820cal per serving (2 servings total)

DIRECTIONS:

-Roast the sweet potatoes however you want at 450 and garnish with the furikake when done.

-Thinly slice the cabbage and drizzle with half the rice wine vinegar and some olive oil.

-Mix the sauce ingredients together, adding gochujang to taste (try it beforehand--I used about half of it! REALLY good...)

-Chop and cook without stirring to brown the chicken (I used a wok)

-Add the sauce and cook til the sauce is nice and thick (add the corn starch if you want)

-Serve your chicken in the tortillas smeared with creme fraiche (with a little salt sprinkled on it) as well as the cabbage. Stuff the sweet potatoes in there too if you want! Otherwise, just a nice side. 

Tofu Tacos

Yeah, I think I'll keep this intro brief and just present the links without comment: here and here.

Recipe

Tacos

1 tbsp vegetable oil
1 onion, chopped
1 handful cilantro, chopped
1 brick extra-firm tofu
1/2 tsp paprika
1/2 tsp cayenne pepper
1 tbsp tomato paste
salt, pepper
6 corn tortillas
optional:
cheddar cheese, shredded
avocado, thinly sliced
tomato, chopped

Heat the oil in a deep pan, then saute the onions and cilantro, seasoned with salt, pepper, paprika, and cayenne pepper.  Crumble the tofu into the pan, add the tomato paste, and cook 3-5 minutes.

Line a baking pan with tin foil with three pockets for your tortillas.  Fill each tortilla with the tofu mixture and top with avocado, tomato, and cheese.  Bake for about 10 minutes at 400 degrees.

Papaya salsa

1 whole papaya
1/2 a red onion, finely diced
1 tomato, coarsely chopped
2 garlic cloves, finely chopped
juice of half a lime
1 tsp Mexican seasoning (or sprinkles of paprika, cumin, chili powder, garlic powder, onion powder, red pepper, oregano, salt, pepper, cinnamon, cloves)
salt

De-seed and -skin your papaya and chop into bite-size chunks.  Mix together with everything else.

Notes

As expected, it's really not quite as good as the real thing.  But it does have some nice things going for it - it's cheap and fast, feels very healthy, works well as a team effort, and (relatedly) I assume there's a reason you were looking for something vegetarian...  It came out as four big tacos.  Also just be aware that you'll have way more salsa than you need, so definitely plan on other ways to finish that off.