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Hoisin Chicken Tacos

with Marinated Cucumber & Miso-Roasted Sweet Potatoes

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 710 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

These tacos get an Asian-inspired boost from a black bean and hoisin sauce that coats our chicken filling—served alongside sweet potato wedges roasted with miso, then drizzled with cooling crème fraîche.

Get Cooking
fresh
ingredients
Hoisin Chicken Tacos with Marinated Cucumber & Miso-Roasted Sweet Potatoes
Title
  • 1⅛ lbs Ground Chicken
  • 8 Flour Tortillas
  • 2 cloves Garlic
  • 2 Scallions
  • 4 oz Sweet Peppers
  • 1½ lbs Sweet Potatoes
  • 2 Tbsps Rice Vinegar
  • 1 1-Inch Piece Ginger
  • 2 Tbsps Black Bean Sauce
  • ¼ cup Hoisin Sauce
  • 3 Tbsps Sweet White Miso Paste
  • 2 Persian Cucumbers
  • 2 Tbsps Crème Fraîche
step-by-step
instructions
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven 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 lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Peel and finely chop the ginger. Combine the peppers, garlic, and ginger 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 and pliable. 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 and pliable. 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!

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

Preheat the oven 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 lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Peel and finely chop the ginger. Combine the peppers, garlic, and ginger 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 and pliable. 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 and pliable. 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: