15 Minute Meal Kit

Argentinean Steak and Potato Tacos with Chimichurri and Queso Fresco

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

You're used to tacos being from south of the border, but go a little further south for these delicious treats. A little further south. Little further. Nope, even further. Whoops, you're at the South Pole… well, pet a penguin for us. The place on the globe where these tacos take their tantalizing inspiration from is Argentina, home of chimichurri. That supreme sauce flavors the juicy tomatoes, topping these tacos with pure amazing flavor. Now, how to get you back from the South Pole…

In Your Box (serves 2)

  • 4 oz. Precooked Seasoned Potatoes
  • 4 oz. Grape Tomatoes
  • ½ tsp. Seasoned Salt Blend
  • 2 oz. Chimichurri
  • 10 oz. Steak Strips
  • Info
    6 Small Flour Tortillas
  • Info
    1 oz. Sour Cream
  • Info
    1 oz. Queso Fresco

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • 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

Customize It Instructions

  • If using flank steak or 20 oz. steak strips, follow same instructions as steak strips.

  • If using diced chicken, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using shrimp, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, cooking shrimp until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.

  1. 1

    Prepare the Ingredients

    Coarsely chop potatoes. Halve tomatoes. Combine tomatoes and chimichurri sauce in a mixing bowl. Separate steak strips into a single layer and pat dry.

  2. 2

    Heat the Tortillas

    Place a large non-stick pan over medium-high heat. Working in batches if necessary, add tortillas to hot, dry pan and heat through, 30-60 seconds per side. Remove from burner. Wrap heated tortillas in a clean towel or piece of foil to keep warm. Reserve pan; no need to wipe clean. To heat in a microwave instead, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

  3. 3

    Cook the Filling

    Return pan used to heat tortillas to medium heat and add 1 Tbsp. olive oil. Add potatoes to hot pan. Stir occasionally until browned and tender, 3-4 minutes. Add steak strips and seasoned salt. Stir often until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner. Rest, 3 minutes.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, filling tortillas with filling and topping with cheese, sour cream, and chimichurri tomatoes. Bon appétit!

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