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Southwestern Steak Tacos

Southwestern Steak Tacos

with SunGold Kiwi and Avocado Salsa

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The color gold signifies riches, glitz, and extravagance—all apt adjectives to describe this dish. Its centerpiece is a salsa based around SunGold kiwis, which have sweet flesh in that opulent hue. But there are also some equally luxe accompaniments, like deeply spiced strips of beef and a nice dab of sour cream.

Tags:Spicy
Allergens:WheatMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Onion

1 unit

Poblano Pepper

1 unit

Avocado

¼ ounce

Cilantro

1 unit

Lime

1 unit

Chili Pepper

10 ounce

Beef Stir-Fry

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortilla

(ContainsWheat)

¼ cup

Sour Cream

(ContainsMilk)

Not included in your delivery

2 unit

SunGold Kiwi

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat41 g
Saturated Fat13 g
Carbohydrate78 g
Sugar15 g
Dietary Fiber11 g
Protein40 g
Cholesterol105 mg
Sodium650 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
Peeler
Large Pan
Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Halve, peel, and thinly slice onion. Mince a few slices until you have 1 TBSP minced onion. Core and seed poblano, then very thinly slice. Peel kiwis, then cut into small cubes. Halve, pit, and peel avocado, then cut into small cubes. Finely chop cilantro. Halve lime. Finely chop chili, removing ribs and seeds if you prefer less heat.

2

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and poblano. Cook, tossing frequently, until softened and lightly charred, about 8 minutes. (TIP: If you’re having trouble getting everything to cook, add a splash of water.) Season with salt and pepper. Remove from pan and set aside.

3

Meanwhile, combine kiwis, avocado, half the cilantro, minced onion, and a squeeze of lime in a medium bowl. Season with salt and pepper.

4

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef and Southwest spice blend and toss to combine. Cook, tossing, until browned, 3-4 minutes. Season with salt and pepper.

5

While steak cooks, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven at 425 degrees for 5 minutes.

6

Fill tortillas with veggies, beef, and salsa. Dollop with sour cream, then sprinkle with remaining cilantro and as much chili as you like.