Prep & Bake Turkish Bavette Steak Tacos
Includes recyclable aluminum tray
- Wheat
- Soy
Our chefs took inspiration from a classic Turkish fish sandwich, balik ekmek, for this colorful meal. Turkish-style spices coat rainbow trout, which is roasted until flaky and tender in our recyclable oven tray (no pans to clean!). We swapped out lavash bread for warmed soft tortillas and tucked in a vibrant slaw of red cabbage and bell pepper tossed in a tangy plum jam vinaigrette spiked with sumac. The sweet-tart dressing brings Mediterranean brightness to this dinner that’s ready in under 30 minutes.
Ingredients
1 unit
Green Bell Pepper
1 unit
Plum Jam
10 ounce
Bavette Steak
1 unit
Oven-Ready Tray
5 teaspoon
White Wine Vinegar
1 teaspoon
Sumac
4 ounce
Shredded Red Cabbage
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Turkish Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Core, deseed, and dice bell pepper into ¼-inch pieces.
Reserve 1 tsp Turkish Spice Blend (2 tsp for 4 servings) in a medium bowl (large bowl for 4). (You’ll use it in the next step.)
Pat trout* dry with paper towels. Season all over with remaining Turkish Spice Blend, salt, and pepper.
Place trout in oven-ready tray and drizzle with olive oil (for 4, divide between two trays, using a drizzle of olive oil in each tray). Roast on top rack (be sure your oven has preheated!) until cooked through, 8-10 minutes. (For 4, bake two trays side by side on top rack.)
Roast on top rack (be sure your oven has preheated!) until cooked through, 8-10 minutes. (For 4, bake two trays side by side on top rack.)
While fish cooks, add vinegar, jam, sumac, a large drizzle of olive oil, salt, and pepper to bowl with reserved Turkish Spice Blend and whisk until combined.
Add cabbage and bell pepper; toss to combine. Season with salt and pepper.
Place tortillas directly on oven rack and bake until warm and pliable, 1-2 minutes. (Alternatively, wrap tortillas in damp paper towels and microwave for 30 seconds.)
Using a fork, flake trout into pieces. TIP: Only flake the flesh, leaving the skin behind.
Divide tortillas between plates; fill with slaw and trout. Serve.
