Southwestern Beef Tacos
with Bell Pepper, Lime Crema, and Pepper Jack Cheese
What do we want from a taco? We want meat seasoned in warm and smoky spices. We want it to rain cheese, sour cream, jalapeño, and lime. We want the tortilla to exhale steam as we’re reaching in for a big bite. Luckily, these beef and bell pepper bad boys are giving us all of that, making this a bona fide taco-night triumph.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Southwest Spice Blend
(Contains Soy, Wheat)
Pepper Jack Cheese
Not included in your delivery
Wash and dry all produce. Core and seed bell pepper, then thinly slice. Halve, peel, and thinly slice half the onion. Finely dice other half. Zest ½ tsp zest from lime, then cut into quarters. Halve and thinly slice half the jalapeño. Finely dice other half. TIP: Remove the ribs and seeds first for less heat.
In a small bowl, combine lime zest, sour cream, 1 tsp water, and a squeeze of lime juice (to taste). Season with salt and pepper.
In another small bowl, toss together sliced jalapeño, juice of one lime quarter, a pinch of salt, and sugar to taste (we used ¼ tsp sugar).
Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, tossing, until beginning to soften, 2-3 minutes. Add sliced onion and cook, tossing often, until tender and lightly charred, 6-7 minutes. Season with salt and pepper. Remove from pan and set aside.
Lower heat under same pan to medium and add a drizzle of oil and diced onion. Cook, stirring, until softened, 2-3 minutes. Stir in Southwest spice and diced jalapeño (to taste). Cook until fragrant, about 30 seconds. Add beef, breaking it up into pieces. Cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Season with plenty of salt and pepper.
Wrap tortillas in a lightly dampened paper towel and microwave on high until warm and soft, about 30 seconds. Divide beef, bell pepper, onion, and cheese between tortillas. Dollop with crema. Tear cilantro leaves from stems and scatter over top. Garnish with marinated jalapeño (to taste). Serve with lime quarters on the side.