Acapulco Steak Tacos

with pico de gallo and cotija cheese

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat, Soy

A note about serious food allergies

Nestled between the Pacific Ocean and Mexico's Sierra Madre del Sur mountains, Acapulco became a popular tourist destination in the 1950s for Hollywood stars in search of warm breezes and sandy beaches. We capture that resort town vibe with these laid back-but-delicious steak tacos. Tender sirloin steak is the perfect cut for grilling, slicing, and layering inside warm tortillas. They're topped with fresh tomato salsa and crumbly cotija cheese for a fresh and flavor-packed taco. Pour a cold cerveza and feel yourself go into vacation mode.

In Your Box (serves 2)

  • 2 Roma Tomatoes
  • 1 Shallot
  • 1 Jalapeño Pepper
  • 1 Lime
  • ¼ oz. Cilantro
  • 2 Sirloin Steaks
  • 6 Small Flour Tortillas
  • 1 oz. Crumbled Cotija Cheese
  • Nutrition (per serving)

  • Calories
    887
  • Carbohydrates
    120g
  • Fat
    22g
  • Protein
    53g
  • Sodium
    1285mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Mixing Bowl
  • 1 Grill Pan or Outdoor Grill

Before You Cook

  • Acapulco Steak Tacos with pico de gallo and cotija cheese
    1

    Prepare the Ingredients

    Core tomatoes and cut into ¼" dice. Peel and halve shallot. Cut into ¼" dice. Stem jalapeño, halve, seed, and mince. Zest lime, halve, and juice. Mince cilantro (no need to stem). Pat steaks dry, and season both sides with ¼ tsp. salt and ½ tsp. pepper.

  • Acapulco Steak Tacos with pico de gallo and cotija cheese
    2

    Make the Pico de Gallo

    Combine tomatoes, shallots (to taste), jalapeño (to taste), 1 tsp. lime zest, and half the cilantro (reserve remaining for garnish) in a small mixing bowl. Stir together with ¼ tsp. salt and 1 Tbsp. lime juice (reserve remaining for steaks). Set aside and allow flavors to marry, stirring every few minutes to marinate evenly.

  • Acapulco Steak Tacos with pico de gallo and cotija cheese
    3

    Cook the Steaks

    Heat a grill pan or outdoor grill to medium heat and coat with cooking spray. Drizzle steaks with ½ tsp. olive oil and place on hot grill. Grill until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove from grill, brush with remaining lime juice, and rest 3 minutes. While steaks rest, grill tortillas.

  • Acapulco Steak Tacos with pico de gallo and cotija cheese
    4

    Grill Tortillas and Slice Steak

    Place tortillas on grill one at a time and cook until lightly charred and pliable, 15-30 seconds per side. Slice steaks thinly.

  • Acapulco Steak Tacos with pico de gallo and cotija cheese
    5

    Assemble the Tacos

    Place three tortillas on a plate and add steak slices. Top with pico de gallo and sprinkle with cotija cheese and remaining cilantro.