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 mango 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! *The serving of protein food in this product is high in protein.* *See nutrition information for total fat, cholesterol, and sodium content.*
Allergens
Utensils
Tags
Red Onion
1 unit
Mango
4 ounce
Tomato
1 unit
Jalapeño
1 unit
Bavette Steak
10 ounce
Mexican Spice Blend
1 tablespoon
Red Wine Vinegar
5 teaspoon
Flour Tortillas
6 unit
Sour Cream
3 tablespoon
Salt
Pepper
Cooking Oil
• 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 mango. 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 mango, 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. Top tacos with mango salsa (draining first) and sour cream. Serve. ***Beef is fully cooked when internal temperature reaches 145°.***
700
kcal
Calories
35
g
Fat
15
g
Saturated Fat
57
g
Carbohydrate
18
g
Sugar
2
g
Dietary Fiber
35
g
Protein
105
mg
Cholesterol
720
mg
Sodium
