Southwest Steak Fajita Tacos
with Pico de Gallo & Spiced Crema
We firmly believe the week just isn’t complete without a taco night. If you’re on board, you’re in luck! This week’s 20-minute spin pairs sautéed bell pepper and onion with juicy seasoned steak in steamy-soft tortillas. Tasty fixins are a must, so you’ll top your tacos with fresh homemade pico de gallo, luscious Southwest-spiced crema and Monterey Jack cheese, plus fresh lime wedges if you need a squeeze (and really, who doesn’t?).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Tomato
1 unit
Lime
3 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Southwest Spice Blend
1 unit
Red Onion
10 ounce
Ranch Steak
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Green Bell Pepper
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice tomato into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lime. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.
• In a small bowl, combine tomato, scallion greens, and juice from half the lime. Season with salt and pepper. • In a separate small bowl, combine sour cream and a pinch of Southwest Spice Blend (you’ll use the rest in the next step). Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Pat steak* dry with paper towels; thinly slice against the grain. • Season all over with remaining Southwest Spice Blend, salt, and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add steak, onion, bell pepper, and scallion whites. Cook, stirring occasionally, until veggies are tender and steak is cooked to desired doneness, 3-6 minutes.
• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates; fill with steak and fajita veggies. Top with Monterey Jack, pico de gallo (draining first), and spiced crema. Serve with remaining lime wedges on the side.
Beef is fully cooked when internal temperature reaches 145°.
