One-Pan Queso Blanco Tofu Tacos

Name: One-Pan Queso Blanco Tofu Tacos with Tomato & Pickled Cabbage
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Scallions; 1 unit Tomato; 1 unit Lime; 1 tablespoon Fajita Spice Blend; 3 ounce Queso Blanco; 1 unit Tofu; 1 unit Chicken Stock Concentrate; 6 unit Flour Tortillas; 4 ounce Shredded Red Cabbage; Salt; Pepper; Cooking Oil; Sugar

with Tomato & Pickled Cabbage

Recipe Development TeamUpdated on September 22, 2025

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Zesty, cheesy tacos in just one pan! Ground beef simmers with scallion whites and juicy tomato for a saucy filling, while lime-pickled cabbage adds a crisp, tangy crunch. Pile it all into warm tortillas, drizzle with melty queso blanco, and finish with scallion greens and a squeeze of lime for a weeknight fiesta.

Tags:

Quick

•Easy Cleanup

•New

•Kid Friendly

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Tomato

1 unit

Lime

1 tablespoon

Fajita Spice Blend

3 ounce

Queso Blanco

(Contains: Milk)

1 unit

Tofu

(Contains: Soy)

1 unit

Chicken Stock Concentrate

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

4 ounce

Shredded Red Cabbage

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Nutrition Values

/ per serving

Calories650 kcal

Fat31 g

Saturated Fat8 g

Carbohydrate63 g

Sugar16 g

Dietary Fiber7 g

Protein29 g

Cholesterol10 mg

Sodium1820 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

•Large Pan

•Medium Bowl

•Plastic Wrap

•Paper Towel

Instructions

• Wash and dry produce. • Thinly slice scallions, separating whites from greens. Dice tomato into ¼-inch pieces. Quarter lime.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites and tomato; cook, stirring occasionally, until softened, 2-3 minutes. (You'll add more to the pan later.) • While veggies cook, in a medium microwave-safe bowl, combine cabbage, 1 TBSP water, ¾ tsp sugar, ½ tsp salt, and juice from half the lime (2 TBSP water, 1 ¼ tsp sugar, and 1 tsp salt for 4 servings). Cover with plastic wrap and microwave for 45 seconds. • Taste and season with salt and pepper if desired. Set aside to pickle, tossing occasionally, until ready to serve.

• Add beef* to pan with veggies; season with Fajita Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3-4 minutes (carefully pour out any excess grease). • Add stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook, stirring occasionally, until thickened and saucy, 1-3 minutes more.

• In a second medium microwave-safe bowl, combine queso blanco and 2 TBSP water (4 TBSP for 4 servings). Cover with plastic wrap and microwave until warmed through, 30-45 seconds. TIP: Stir queso blanco halfway through for even heating! • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates; fill with pickled cabbage (draining first), saucy beef, and queso blanco. Garnish with scallion greens and serve with remaining lime wedges on the side.