plus Red Onion, Jalapeño & Sour Cream
What’s oh-so-nice, with a little spice? These hearty steak tacos! They’re filled to bursting with tender steak and red onion seasoned with our bold Mexican spice blend. Top your tacos with a quick homemade pineapple and jalapeño salsa (choose your own heat level!), then add dollops of tangy sour cream just before serving. Now we know you’re already sold, but there’s more: You’re only going to need one pan, and you’ll be ready to eat in a speedy 15 minutes!
Allergens
Utensils
Tags
Sour Cream
3 tablespoon
Red Onion
1 unit
Ranch Steak
20 ounce
Red Wine Vinegar
5 teaspoon
Jalapeño
1 unit
Tomato
1 unit
Flour Tortillas
6 unit
Mexican Spice Blend
1 tablespoon
Pineapple
4 ounce
Cooking Oil
1 teaspoon (tsp)
Wash and dry produce.
Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Drain pineapple. Dice tomato into ½-inch pieces. Mince jalapeño, removing ribs and seeds for less heat if desired.
Pat steak* dry with paper towels and thinly slice against the grain.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak, sliced onion, and Mexican Spice Blend to pan; season with salt and pepper. Cook, stirring occasionally, until onion is softened and steak is cooked to desired doneness, 3-6 minutes.
Meanwhile, in a small bowl, combine drained pineapple, tomato, minced onion, vinegar, and as much jalapeño as you like. Season with salt and pepper to taste.
Wrap tortillas in damp paper towels and microwave until warmed through, 30 seconds.
Divide tortillas between plates and fill with steak mixture and salsa (draining first). Top tacos with sour cream. Serve.
580
kcal
Calories
23
g
Fat
10
g
Saturated Fat
56
g
Carbohydrate
19
g
Sugar
2
g
Dietary Fiber
32
g
Protein
90
mg
Cholesterol
1080
mg
Sodium
