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
A note about serious food allergies
Give your fork and knife the night off with these irresistible handhelds made with tender flat-iron steak. We start with our signature, fresh-from-the-tortilleria corn tortillas and stuff them with medium-rare steak; a zesty, crunchy cilantro and lime slaw; and a dollop of cooling chipotle-spiked crema. The result is restaurant quality, but enjoyed in the comfort of your favorite easy chair.
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
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
Prepare the Ingredients
Throughly rinse produce and pat dry. Halve lime. Slice radishes into thin rounds. Stem and roughly chop cilantro. Thinly slice green onions on a bias (45 degree angle). Mince garlic. Rinse the steaks and pat dry.
Prepare the Slaw
In a mixing bowl, combine slaw mix, ⅔ of the green onions (reserving remaining for garnish), cilantro, garlic to taste, sugar, juice of the lime to taste, and 1 tsp. olive oil. Mix thoroughly. Add a pinch of salt and pepper. Set aside in refrigerator to chill until ready to serve.
Prepare the Crema
In a small dish, combine sour cream, chipotle powder, and a pinch of salt. Mix until smooth. Set aside crema in refrigerator to chill until ready to serve.
Cook the Steak and Warm the Tortillas
In a medium pan over medium-high heat, warm 2 tsp. olive oil. Season each side of the steak with a pinch of salt and pepper. Add steaks to pan and cook for 4-5 minutes on each side, or until internal temperature reaches 145 degrees. Remove from pan, allow to rest for 5 minutes, and cut into ¼" thick slices. Stack and wrap tortillas in a moist paper towel and microwave for 20 seconds to warm.
Plate the Dish
Place 3 tortillas on a plate. Add steak slices to tortillas. Add slaw atop steak, or serve on the side. Add a dollop of crema atop the tacos. Garnish with radish slices and remaining green onions.
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