15 Minute Meal Kit

Acapulco Steak Tacos with Cheddar and Green Chili Slaw

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Easy to make and delightful to eat, these Acapulco steak tacos make dinner a festive occasion. Steak strips, seasoned with taco seasoning, fill tortillas along with zesty lime slaw. Buen provecho!

In Your Box (serves 2)

  • 1 Roma Tomato
  • 2 tsp. Fajita Seasoning
  • Info
    6 Small Flour Tortillas
  • 4 oz. Slaw Mix
  • 10 oz. Steak Strips
  • Info
    1 fl. oz. Green Chili Aioli
  • ½ fl. oz. Garlic Oil
  • Info
    1 oz. Shredded Cheddar Cheese
  • ¼ oz. Cilantro
  • 2 Green Onions

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    769
  • Carbohydrates
    52g
  • Fat
    45g
  • Protein
    38g
  • Sodium
    1310mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Make Slaw and Prep Steak

    Mince cilantro (no need to stem). Core tomato and cut into ½" dice. Trim and thinly slice green onions, keeping white and green portions separate. In a mixing bowl, combine slaw mix, cilantro, garlic oil, green chili aioli (to taste), and a pinch of salt and pepper. Set aside. Separate steak strips into a single layer and pat dry.

  2. 2

    Start the Steak

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.

  3. 3

    Finish the Steak

    Add tomatoes, white portions of green onions, and fajita seasoning to hot pan. Bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes. Remove from burner.

  4. 4

    Warm Tortillas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Plate dish as pictured on front of card, filling tortillas with steak strips and topping with slaw, cheese, and green portions of green onions. Bon appétit!

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