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
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 shrimp, pat dry. Follow same instructions as steak strips in Steps 1 and 2, baking uncovered in hot oven until shrimp reach minimum internal temperature, 15-20 minutes.
Prepare the Ingredients
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Set salsa verde on counter to warm. Thoroughly rinse any fresh produce and pat dry.
Separate steak strips into a single layer and pat dry. Coarsely chop, if desired.In provided tray, combine steak strips and pepper and onion mix.
Bake the Meal
Bake uncovered in hot oven until no pink remains on steak strips and steak strips reach a minimum internal temperature of 145 degrees, 14-16 minutes.
While meal bakes, stem cilantro and tear leaves.Halve lime. Juice one half and leave other half whole.In a mixing bowl, combine slaw mix , lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.In another mixing bowl, combine 1 Tbsp. salsa verde (reserve remaining for meat mixture) and sour cream. Set aside.
Finish the Dish
Carefully remove tray from oven. Rest, 3 minutes.
Drain any accumulated juices from tray. Stir remaining salsa verde and 1/4 tsp. salt into tray.Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.Fill tortillas with steak strip mixture and top with slaw mix, salsa verde sour cream, cheese, cilantro, and crispy jalapeños (to taste). Squeeze lime half over tacos to taste. Bon appétit!
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.