Hoisin Chicken Tacos with Marinated Cucumber & Miso-Roasted Sweet Potatoes

Hoisin Chicken Tacos

with Marinated Cucumber & Miso-Roasted Sweet Potatoes

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

These tacos get Asian-inspired flavor from the black bean and hoisin sauce that coats our chicken and pepper filling, whose richness is balanced by a topping of crisp cucumbers. For added heartiness, we’re serving them alongside sweet potato wedges roasted with savory miso paste.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of your oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. In a large bowl, whisk together the miso paste, 1 tablespoon of water, and 2 tablespoons of olive oil. Add the sweet potato wedges and season with salt and pepper; toss to coat. Transfer to the sheet pan and arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until tender when pierced with a fork. Remove from the oven.

Prepare the ingredients & marinate the cucumber:
2 Prepare the ingredients & marinate the cucumber:

While the sweet potatoes roast, cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Peel and finely chop the ginger. Combine in a bowl. Halve the cucumbers lengthwise; thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a medium bowl, combine the sliced cucumbers and white bottoms of the scallions and vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Start the filling:
3 Start the filling:

While the cucumbers marinate, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the prepared pepper mixture and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the chicken is cooked through.

Finish the filling:
4 Finish the filling:

Add the hoisin sauce and black bean sauce to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and season with salt and pepper to taste.

Warm the tortillas:
5 Warm the tortillas:

If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in aluminum foil and place directly onto an oven rack. Warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Finish & serve your dish:
6 Finish & serve your dish:

Season the crème fraîche with salt and pepper. Assemble the tacos using the warmed tortillas, finished filling, marinated cucumbers (discarding any liquid), and seasoned crème fraîche. Serve the tacos with the roasted sweet potatoes on the side. Garnish the sweet potatoes with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of your oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. In a large bowl, whisk together the miso paste, 1 tablespoon of water, and 2 tablespoons of olive oil. Add the sweet potato wedges and season with salt and pepper; toss to coat. Transfer to the sheet pan and arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until tender when pierced with a fork. Remove from the oven.

2 Prepare the ingredients & marinate the cucumber:

While the sweet potatoes roast, cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Peel and finely chop the ginger. Combine in a bowl. Halve the cucumbers lengthwise; thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a medium bowl, combine the sliced cucumbers and white bottoms of the scallions and vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Prepare the ingredients & marinate the cucumber:
Start the filling:
3 Start the filling:

While the cucumbers marinate, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the prepared pepper mixture and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the chicken is cooked through.

4 Finish the filling:

Add the hoisin sauce and black bean sauce to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and season with salt and pepper to taste.

Finish the filling:
Warm the tortillas:
5 Warm the tortillas:

If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in aluminum foil and place directly onto an oven rack. Warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

6 Finish & serve your dish:

Season the crème fraîche with salt and pepper. Assemble the tacos using the warmed tortillas, finished filling, marinated cucumbers (discarding any liquid), and seasoned crème fraîche. Serve the tacos with the roasted sweet potatoes on the side. Garnish the sweet potatoes with the sliced green tops of the scallions. Enjoy! 

Finish & serve your dish:
Browse Steps
1 of 6