Mu Shu Chicken Tacos

hoisin-glazed chicken thighs, charred tortillas, sautéed cabbage-mushroom filling


Serves: 2 Servings | Time to Table: 20 Minutes | Calories: 555 | Category: Mediterranean Diet | Allergens: Contains Wheat (Hoisin Sauce), Soy (Hoisin Sauce + Tamari) | Excellent Source of: Fiber, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Iron


  • - Large Saute Pan
  • - Measuring Spoons
  • - Small Bowl
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Vegetable Oil

What We Send:

  • - Chicken Thighs
  • - Corn Tortillas
  • - Hoisin
  • - Honey
  • - Shredded Green Cabbage
  • - Shredded Red Cabbage
  • - Sliced Crimini Mushrooms
  • - Sliced Scallions
  • - Tamari Sauce

Wine Pairings by @grapefriend

Try a light, peppery Cabernet Franc with these subtly-flavored tacos.

Beer Pairings

Grab a Belgian Dubbel with pronounced dried plum flavors to complement the hoisin sauce in these tacos.

TK Table Talk:

If you were given a one-minute ad slot during the Super Bowl (that you couldn't sell) what would you fill it with?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

Mu Shu Chicken Tacos - Step 1

2. Cook Chicken: Sprinkle chicken thighs with salt and pepper. Heat 1 tablespoon vegetable oil in a large sauté pan over medium-high heat 5 minutes on each side or until done. Remove from skillet and let rest 5 minutes before thinly slicing.

Mu Shu Chicken Tacos - Step 2

3. Cook Cabbage Filling: Set aside a few scallions for garnish. While chicken rests, sauté cabbage, remaining scallions and mushrooms with 1 packet tamari in pan drippings for 5 minutes or until tender.

Mu Shu Chicken Tacos - Step 3

4. Make Sauce: Combine hoisin, remaining tamari and honey in a small bowl.

Mu Shu Chicken Tacos - Step 4

5. Char Tortillas: Heat tortillas by placing directly over a gas burner or under a broiler until blackened in places on both sides. PLEASE don’t skip this step, you’ll be missing out on big flavor.

To Serve: Toss chicken with half of hoisin sauce. Divide chicken between tortillas. Top with cabbage mixture, reserved scallions and remaining sauce.

Pro Tip:

If you want to save any leftovers for lunch tomorrow, keep the chicken, cabbage mixture, tortillas and sauce separate and assemble just before eating.

Spice it Up!: Add a little crushed red pepper to the hoisin sauce for a kick of heat.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.