Meal Kit
Southwest-Style Guacamole Steak Taco Salad
with fire roasted tomato salsa and poblano
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Ryan Pugh
We always have you make your own food, but it's not often we have you make your own bowls. Don't worry; there's not a kiln or a pottery wheel crammed into your box. Instead, you'll make a crispy taco shell out of a tortilla and fill it with amazing delights: meaty steak strips, fresh vegetables from tomato to poblano, and the best parts, the sour cream, cheese, and guacamole. Next week, we'll teach how to use metallurgy to make your own fork… just kidding.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Romaine Heart
- 1 Roma Tomato
- 4 oz. Fire Roasted Salsa
- 1 Poblano Pepper
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2 Salad Shell Tortillas
- 2 oz. Guacamole
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1 oz. Shredded Cheddar Cheese
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1 oz. Sour Cream
- 2 tsp. Taco Seasoning
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) DOpR7wPr
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Calories760
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Carbohydrates46g
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Net Carbs39g
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Fat48g
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Protein39g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Baking Sheet
- 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 Impossible burger, follow same instructions as steak strips in Step 4, breaking up burger until heated through, 4-6 minutes.
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If using shrimp, pat dry. Follow same instructions as steak strips in Step 4, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as steak strips in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Core tomato and cut into 1/2" dice.
Hold romaine heart at root end and chop coarsely. Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Separate steak strips into a single layer and pat dry. Cut into 1" pieces. -
2 Form the Taco Shell Bowls
Wrap tortillas in a damp paper towel and microwave, 20 seconds.
Make two loosely-packed, softball-size foil balls, each about 5-6" in diameter.Place foil balls on prepared baking sheet and lay a tortilla over each ball. Lay another piece of foil over each tortilla. Loosely mold foil on tortilla, pressing down gently to adhere. -
3 Bake the Taco Shell Bowls
Bake tortillas in hot oven until golden brown and crispy, 11-13 minutes.
If tortillas need more time, remove top foil and continue baking, 1 minute.Let baked tortilla bowls cool, 5 minutes.While tortillas bake, cook steak strips. -
4 Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips, 1/4 tsp. salt, and seasoning blend to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner. Rest, 3 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, filling taco shell bowl with romaine and topping with steak strips, salsa (to taste), tomato, poblano (to taste), sour cream, cheese, and guacamole. Bon appétit!
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