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Saucy Beef & Charred Poblano Tacos

Saucy Beef & Charred Poblano Tacos

with Mango Salsa & Smoky Red Pepper 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 a refreshing mango salsa and smoky red pepper crema, all piled into steamy-soft tortillas. Taco’bout a killer meal.

Tags:One PanSpicy
Allergens:MilkSoyWheat

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

Total Time25 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Poblano Pepper

1 unit

Red Onion

1 unit

Roma Tomato

1 unit

Lime

4 ounce

Mango

10 ounce

Ground Beef

1 tablespoon

Blackening Spice

1 unit

Beef Stock Concentrate

4 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

6 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories820 kcal
Fat42 g
Saturated Fat17 g
Carbohydrate79 g
Sugar17 g
Dietary Fiber5 g
Protein35 g
Cholesterol115 mg
Sodium1470 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
Strainer
Zester
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Wash and dry all produce. • Drain mango. Finely dice tomato. Halve and peel onion; thinly slice one half. Mince a few slices until you have 1 TBSP. (For 4 servings, thinly slice whole onion; mince a few slices until you have 2 TBSP.) Zest and quarter lime (for 4, zest 1 lime and quarter both). Halve, core, and thinly slice poblano into strips.

2

• In a small bowl, combine mango, tomato, minced onion, lime zest, and juice from half the lime. Season with salt.

3

• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano, sliced onion, and a pinch of salt. Cook, stirring occasionally, until tender and lightly charred, 5-7 minutes. (TIP: Add a splash of water if veggies begin to brown too quickly.) Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

4

• Heat another drizzle of oil in same pan over medium-high heat. Add beef*, Blackening Spice, and a big pinch of salt. Cook, breaking up meat into pieces and stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in stock concentrate and 2 TBSP water (3 TBSP for 4 servings); bring to a simmer. • Return veggies to pan, stirring, until thoroughly combined. (TIP: Add a splash or two of water, if necessary, until mixture is saucy.) Taste and season with salt and pepper.

5

• Meanwhile, wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.

6

• Divide tortillas between plates and fill with beef and veggie filling. Top with mango salsa and smoky red pepper crema. Serve with remaining lime wedges on the side.