Southwest Steak Fajita Tacos · HelloFresh Database

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Southwest Steak Fajita Tacos

20 Min or Less

High Protein

Quick

Kid Friendly

Southwest Steak Fajita Tacos

with Pico de Gallo & Spiced Crema

5 min

Difficulty: 1/3

North America

We firmly believe the week just isn’t complete without a taco night. If you’re on board, you’re in luck! This week’s 20-minute spin pairs sautéed bell pepper and onion with juicy seasoned steak in steamy-soft tortillas. Tasty fixins are a must, so you’ll top your tacos with fresh homemade pico de gallo, luscious Southwest-spiced crema and Monterey Jack cheese, plus fresh lime wedges if you need a squeeze (and really, who doesn’t?).

Allergens

Milk

Wheat

Soy

Utensils

Paper Towel

Large Pan

Small Bowl

Tags

Under 650 Calories

High Protein

Quick

Pork-free

Kid Friendly

Ineligible-reco

Latin-american-faves

Easy Prep & Clean

Handhelds

Ingredients

Scallions

Scallions

2 unit

Tomato

Tomato

1 unit

Lime

Lime

1 unit

Sour Cream

Sour Cream

3 tablespoon

Southwest Spice Blend

Southwest Spice Blend

1 tablespoon

Red Onion

Red Onion

1 unit

Ranch Steak

Ranch Steak

10 ounce

Monterey Jack Cheese

Monterey Jack Cheese

0.25 cup

Green Bell Pepper

Green Bell Pepper

1 unit

Flour Tortillas

Flour Tortillas

6 unit

Salt

Salt

Pepper

Pepper

Cooking Oil

Preparation

1

Prep

• Wash and dry produce. • Dice tomato into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lime. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.

2

Mix Pico & Crema

• In a small bowl, combine tomato, scallion greens, and juice from half the lime. Season with salt and pepper. • In a separate small bowl, combine sour cream and a pinch of Southwest Spice Blend (you’ll use the rest in the next step). Add water 1 tsp at a time until mixture reaches a drizzling consistency.

3

Season Steak

• Pat steak dry with paper towels; thinly slice against the grain. • Season all over with remaining Southwest Spice Blend, salt, and pepper.

4

Cook Steak & Veggies

• Heat a drizzle of oil in a large pan over medium-high heat. Add steak, onion, bell pepper, and scallion whites. Cook, stirring occasionally, until veggies are tender and steak is cooked to desired doneness, 3-6 minutes.

5

Warm Tortillas

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

6

Serve

• Divide tortillas between plates; fill with steak and fajita veggies. Top with Monterey Jack, pico de gallo (draining first), and spiced crema. Serve with remaining lime wedges on the side. ***Beef is fully cooked when internal temperature reaches 145°.***

Nutrition per serving

620

kcal

Calories

28

g

Fat

13

g

Saturated Fat

55

g

Carbohydrate

11

g

Sugar

4

g

Dietary Fiber

37

g

Protein

105

mg

Cholesterol

1170

mg

Sodium

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Made with ♥ by Norman Huth

HelloFresh Database

Made with ♥ by Norman Huth