Steak Strip Tacos with Creamed Corn Elote and Jalapeño Ranch Slaw
easy prep & pan included
Prep & Cook Time:30-40 min.
Cook Within:6 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
You Will Need
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
Prepare the Ingredients
Preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry.
Stir cream cheese and 1 Tbsp. water in provided tray until completely combined.
Top with corn, diced peppers, and half the garlic salt (reserve remaining for steak strips).
Bake the Filling
Separate steak strips into a single layer and pat dry. Place steak strips on corn and peppers and top with remaining garlic salt.
Bake uncovered in hot oven until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 24-28 minutes.
While filling bakes, make slaw.
Finish the Dish
Combine slaw mix and dressing (to taste) in a mixing bowl.
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Carefully remove tray from oven. Rest, 3 minutes.
Fill tortillas with filling and top with cheese, slaw, and crispy jalapeños (to taste). Bon appétit!
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