Express
Premium
Deconstructed Chipotle Beef Taco
with radish and avocado
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Steak Strips
- 10.94 oz. Long Grain White Rice
- 1 Avocado
- 4 oz. Fire Roasted Diced Tomatoes
- 2 oz. Radish
- 2 oz. Shredded Quesadilla Cheese
- 1 oz. Chipotle Pesto
- ⅘ oz. Mushroom Broth Concentrate
- ¼ oz. Cilantro
- ¼ oz. AP Flour
- 1 Tbsp. Taco Seasoning
- 1½ tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories750
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Carbohydrates75g
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Net Carbs71g
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Fat33g
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Protein39g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 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
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If using chicken cutlets, pat dry. Cook until chicken reaches minimum internal temperature, 3-5 minutes per side. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.
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1 Cook the Rice
Bring a medium pot with rice, 2 1/2 cups water, and 2/3 the garlic salt (reserve remaining for steak strips) to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Trim and slice radish into thin rounds.
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Thinly slice.Stem and tear cilantro leaves.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with remaining garlic salt, 1/4 tsp. pepper, and half the taco seasoning (reserve remaining for sauce). -
3 Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. -
4 Add Sauce and Finish Dish
Add flour to hot pan and stir until no dry flour remains.
Add mushroom base, pesto (to taste), remaining taco seasoning, tomatoes, 1/4 cup water, 1/4 tsp. salt, and 1/4 tsp. pepper. Kids not a fan of extra heat? Feel free to skip/reduce the pesto.Stir often until combined and sauce is slightly thickened, 2-3 minutes.Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping rice with steak strips. Garnish with cheese, radish, avocado, and cilantro. Bon appétit!
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