Southwest Steak Fajita Tacos

Name: Southwest Steak Fajita Tacos with Pico de Gallo & Spiced Crema
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Scallions; 1 unit Tomato; 1 unit Lime; 3 tablespoon Sour Cream; 1 tablespoon Southwest Spice Blend; 1 unit Red Onion; 20 ounce Ranch Steak; ¼ cup Monterey Jack Cheese; 1 unit Green Bell Pepper; 6 unit Flour Tortillas; Salt; Pepper; Cooking Oil

with Pico de Gallo & Spiced Crema

Recipe Development TeamUpdated on September 09, 2025

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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 serving of protein food in this product is high in protein.

See nutrition information for total fat, cholesterol, and sodium content.

Tags:

Quick

•Easy Prep & Clean

•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 Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Tomato

1 unit

Lime

3 tablespoon

Sour Cream

(Contains: Milk)

1 tablespoon

Southwest Spice Blend

1 unit

Red Onion

20 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

/ per serving

Calories820 kcal

Fat38 g

Saturated Fat18 g

Carbohydrate56 g

Sugar13 g

Dietary Fiber4 g

Protein63 g

Cholesterol165 mg

Sodium1660 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

•Small Bowl

•Paper Towel

•Large Pan

Instructions

PDF

• Wash and dry produce. • Dice tomato into ½-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°.