Carolina-Style Steak Strip Tacos with Chipotle Slaw
easy prep & pan included
Prep & Cook Time:40-50 min.
Cook Within:5 days
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
A note about serious food allergies
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
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.
You Will Need
Before You Cook
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 diced chicken, pat dry. Follow same instructions as steak strips in Steps 2 and 3, baking uncovered in hot oven until chicken reaches minimum internal temperature, 20-25 minutes.
Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Combine diced peppers and 1 tsp. olive oil in provided tray. Spread into a single layer.
Cover tray with foil. Bake covered in hot oven until peppers begin to soften, 8-9 minutes.
While peppers bake, separate steak strips into a single layer and pat dry.
Add the Steak Strips
Carefully remove tray from oven and push peppers to one side. Stir in corn and a pinch of salt and pepper. Tray will be hot! Use a utensil.
Add steak strips to empty side of tray and top with a pinch of salt and pepper.
Finish the Dish
Bake uncovered in hot oven until peppers are tender, no pink remains on steak strips, and steak strips reach a minimum internal temperature of 145 degrees, 12-14 minutes.
While meal bakes, combine slaw and crema in a mixing bowl.
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Carefully remove tray from oven. Rest, 3 minutes.
Drain excess liquid, if desired. Stir seasoning blend (to taste) into vegetables. Top steak strips with BBQ sauce. Place steak strips and vegetables in tortillas and top with slaw, crispy red peppers, and cheese. Bon appétit!
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