with fajita-spiced potatoes and Mexican creamed corn
Prep & Cook Time:60+ min.
Cook Within:3 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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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
Mince cilantro (no need to stem). Stir into rice.
Zest and halve lime. Cut one half into wedges and juice the other half.
Slice potatoes into ¼" rounds
Pat Tuna dry, and season both sides with a pinch of salt and a pinch
Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil and Fajita seasoning.
Spread into a single layer and roast in hot oven until potatoes are tender and browned, 16-18 minutes.
While potatoes cook start Tuna.
Place a medium non-stick pan over medium-high heat. Add 2 tsp oil and tuna to hot pan.
Cook 2 minutes per side until browned for a medium-rare steak.
Cook 3 minutes per side for medium-well.
Remove from pan and allow to rest 3 minutes. Reserve pan for making sauce.
MAKE CORN AND SALSA
Return man to medium high heat.
add tomatoes, ½ cup of water and a pinch of salt and pepper.
bring to a simmer and reduce until the liquid had reduced by half and has begun to thicken.
while salsa cooks start corn.
add ¼ tsp salt, half of the cilantro and 2 tsp lime juice.
mix well, add 1Tbsp of water if too thick.
combine corn, 2 1 Tbsp of water and cream cheese in a small sauce pot.
bring to a simmer and stir until liquid is almost gone.
add lime zest, remaining cilantro and ¼ tsp salt.
Top fish with tomato lime salsa, potatoes with sour cream and corn with crumbled cotija. Bon appetite.
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