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Menu for 03 Aug to 09 Aug
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Sirloin Carne Asada Tacos
Sirloin Carne Asada Tacos

Sirloin Carne Asada Tacos

with Southwest Crema and Pickled Shallot Salsa

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There are few things more satisfying than steak for dinner. Until now! These carne-loaded tacos are hearty, filling, and most of all--delicious. Tender bites of seared steak are piled into warm tortillas along with a tangle of veggies, Southwest-spiced crema, and zingy pickled shallot—all topped off with a sprinkle of fresh cilantro. Taco’bout a weeknight win.

Tags:SpicyFamily Friendly

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

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Poblano Pepper

1 unit

Roma Tomato

¼ ounce


1 unit


5 teaspoon

White Wine Vinegar

4 tablespoon

Sour Cream


1 tablespoon

Southwest Spice Blend

10 ounce

Diced Steak

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

Not included in your delivery

1 teaspoon


2 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate50 g
Sugar11 g
Dietary Fiber4 g
Protein41 g
Cholesterol110 mg
Sodium1150 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.
Utensilsarrow down iconarrow down icon
Medium Bowl
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Core, deseed, and thinly slice poblano. Finely dice tomato. Finely chop cilantro. Halve, peel, and thinly slice shallot. In a medium bowl, combine half the shallot, vinegar, 1 tsp sugar (1½ tsp for 4 servings), and salt. Let sit, stirring occasionally, until ready to serve.


In a small bowl, combine sour cream, half the Southwest Spice, and a large pinch of salt. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency.


Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook, stirring, until slightly softened, 3-4 minutes. Stir in remaining shallot and a large pinch of salt and pepper. Cook, stirring, until lightly browned and softened, 2-3 minutes. Turn off heat; transfer to a second medium bowl. Wipe out pan.


Pat steak dry with paper towels. Heat another drizzle of oil in same pan over high heat. Add steak and season with salt, pepper, and remaining Southwest Spice. Cook, stirring occasionally, until browned and cooked through, 2-3 minutes. Return veggies to pan; stir until combined. Turn off heat.


Wrap tortillas in damp paper towels and microwave until warm, about 30 seconds. (Alternatively, wrap tortillas in foil and warm in oven at 425 degrees for 5 minutes.) Stir tomato into bowl with pickled shallot.


Divide steak mixture between tortillas. Top with salsa, crema, and cilantro. Serve.