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Beef & Poblano Tacos

Beef & Poblano Tacos

with Kiwi Salsa & Lime Crema

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The week just isn’t complete without a taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a sweet and savory version that’s sure to satisfy. There’s saucy beef and charred poblano, plus refreshing kiwi salsa and lime crema, all piled into steamy-soft tortillas. Taco’bout a killer meal.

Tags:One Pan
Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Onion

1 unit

Poblano Pepper

1 unit

Roma Tomato

1 unit

Kiwi

¼ ounce

Cilantro

1 ounce

Lime

4 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Mexican Spice Blend

10 ounce

Ground Beef

1 unit

Beef Stock Concentrate

1.5 ounce

Tomato Paste

6 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories830 kcal
Fat43 g
Saturated Fat18 g
Carbohydrate79 g
Sugar14 g
Dietary Fiber6 g
Protein37 g
Cholesterol115 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Wash and dry all produce. • Finely dice tomato. Peel and finely dice kiwi. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Roughly chop cilantro. Quarter lime. Core, deseed, and finely chop poblano.

2

• In a medium bowl, combine tomato, kiwi, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper. • In a small bowl, combine sour cream and a squeeze of lime juice to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

3

• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano, sliced onion, and half the Mexican Spice (you’ll use the rest in the next step). Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes.

4

• Add beef*, another drizzle of oil, and remaining Mexican Spice to pan with veggies. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes. Season with salt and pepper. (If there’s excess grease in your pan, carefully pour it out.)

5

• Reduce heat under pan with beef mixture to medium low. Stir in stock concentrate, 2 TBSP water, and half the tomato paste. (For 4 servings, use ¼ cup water and all the tomato paste.) Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.

6

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates; fill with beef filling, salsa, crema, and remaining cilantro. Serve with any remaining lime wedges on the side.