Express
Steak Strip Fajita Tacos
with guacamole and lime
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Laura Alpern
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 take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 8 oz. Pepper and Onion Mix
- 6 Small Flour Tortillas
- 1 Lime
- 2 oz. Sour Cream
- 2 oz. Jalapeno Guacamole
- ½ oz. Grated Cotija Cheese
- 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)
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Calories700
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Carbohydrates55g
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Net Carbs49g
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Fat38g
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Protein38g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 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 diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare Ingredients and Make Crema
Halve lime. Cut one half into wedges and juice the other half.
In a mixing bowl, combine sour cream, a pinch of salt, and 1 Tbsp. lime juice. Set aside.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt. -
2 Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pepper and onion mix and a pinch of salt and pepper to hot pan. Stir occasionally until tender, 5-7 minutes.
If pan is dry, add 1 Tbsp. water at a time, as needed.Transfer to a plate. Keep pan over medium-high heat. -
3 Finish the Filling
Add 1 tsp. olive oil and steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add taco seasoning and pepper and onion mix and stir to combine. Remove from burner. Rest, 3 minutes. -
4 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, spreading crema on tortillas and filling with filling, guacamole (to taste), and cheese. Squeeze lime wedges over to taste. Bon appétit!
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