Express
Spicy Chimichurri Smashed Plantain Tacos
with beans and slaw
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
- Fiber-Rich
- Vegetarian
- Gluten-Smart
Chef
Hannah Fenton
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 8 oz. Black Beans
- 6 oz. Sliced Plantains
- 4 oz. Slaw Mix
- 4 oz. Mixed Diced Peppers
- 3 oz. Diced White Onion
- 6 Small Corn Tortillas
- 1 Lime
- 2 oz. Creme Fraiche
- 2 oz. Chimichurri
- ½ oz. Grated Cotija
- 1 tsp. Chile and Cumin Rub
- ½ tsp. Garlic Salt
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)
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Calories690
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Carbohydrates92g
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Net Carbs79g
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Fat31g
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Protein14g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 2 Mixing Bowls
- 1 Microwave
- 1 Colander/Strainer
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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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Add protein to meal as desired.
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1 Cook the Vegetables and Beans
Drain and rinse beans in a colander/strainer.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil .Add onions, mixed peppers, and garlic salt to hot pan. Stir occasionally until vegetables are slightly tender, 6-8 minutes.Add beans, chile and cumin rub, and a pinch of salt. Stir often until combined and beans are heated through, 2-3 minutes.Remove from burner. Stir in half the chimichurri (to taste; reserve remaining for crema) until combined.While vegetables and beans cook, continue recipe. -
2 Cook the Plantains
Using the flat side of an object, press down gently to smash each plantain until 1/2'' thick.
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.Add plantains to hot pan. Cook undisturbed until golden-brown, 2-3 minutes per side.Remove from burner.While plantains cook, continue recipe. -
3 Assemble Slaw and Make Crema
Halve lime. Cut one half into wedges and juice the other half.
In a mixing bowl, combine slaw mix, 2 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt. Set aside.In another mixing bowl, combine remaining chimmichurri (to taste) and creme fraiche. Set aside. -
4 Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until warm, 30-60 seconds.Carefully remove from microwave.Alternatively, heat tortillas directly over flame, 10-15 seconds per side, or place a medium non-stick pan over medium-high heat and heat tortillas, one at a time, in hot, dry pan, 30-45 seconds per side.Plate dish as pictured on front of card, filling tortillas with crema (to taste), vegetable-bean mixture, plantains, then slaw. Garnish with cheese and squeeze lime wedges over to taste. Bon appétit!
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