Oven-Ready
Green Chile Beef Tacos
with lime slaw
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Maija Barnes
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 oz. Pepper and Onion Mix
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 3 oz. Fire-Roasted Diced Hatch Green Chile Peppers
- 1 Lime
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1 oz. Queso Fresco Crumbles
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1 oz. Sour Cream
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½ oz. Crispy Jalapenos
- ¼ oz. Cilantro
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) Wq4g8DP4
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Calories670
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Carbohydrates59g
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Net Carbs56g
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Fat33g
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Protein38g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
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
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1 Prepare the Ingredients
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. 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, pepper and onion mix, and a pinch of salt. -
2 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, 1 Tbsp. lime juice, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Set aside.Taste Hatch chile. Then, in another mixing bowl, combine 1 Tbsp. Hatch chile (use less if spice averse; reserve remaining for meat mixture) and sour cream. Set aside. -
3 Finish the Dish
Carefully remove tray from oven. Rest, 3 minutes.
Drain any accumulated juices from tray. Stir in remaining Hatch chile and 1/4 tsp. salt.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, Hatch chile sour cream, cheese, cilantro, and crispy jalapeños (to taste). Squeeze lime half over tacos to taste. Bon appétit!
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