Southwestern Steak Tacos
with SunGold Kiwi and Avocado Salsa
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains Wheat)
¼ cup
Sour Cream
(Contains Milk)
Not included in your delivery
2 unit
SunGold Kiwi
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
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.
Meanwhile, combine kiwis, avocado, half the cilantro, minced onion, and a squeeze of lime in a medium bowl. Season with salt and pepper.
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.
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.
Fill tortillas with veggies, beef, and salsa. Dollop with sour cream, then sprinkle with remaining cilantro and as much chili as you like.
