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Steak Tostadas and Orange-Lime Salsa
with guacamole
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Maija Barnes
Don't you wanna, don't you wanna tostada? You'll love these, trust us! These tasty tostadas are sweet, savory, and zesty. Hitting all the flavors. Each crunchy guacamole filled bite will make you wish this meal would never end.
In Your Box (serves 2)
- 10 oz. Steak Strips
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6 Small Flour Tortillas
- 4 oz. Mandarin Oranges in Juice
- 4 oz. Classic Guacamole
- 3 oz. Fire Roasted Corn Kernels
- 1 Lime
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1 oz. Sour Cream
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½ oz. Queso Fresco Crumbles
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
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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Calories750
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Carbohydrates69g
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Net Carbs62g
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Fat38g
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Protein38g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 2 Mixing Bowls
- 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. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground turkey, follow same instructions as steak strips Step 2, breaking up until turkey reaches minimum internal temperature, 7-9 minutes.
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If using shrimp, pat dry. Follow same instructions as steak strips in Step 2, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Toast the Tortillas
Tostadas are a delicious but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing remaining steps.
Poke tortillas with a fork all over, 10 times for each tortilla. Place tortillas on prepared baking sheet. Spread into a single layer. Drizzle with 1 tsp. olive oil and massage oil into tortillas.Toast in hot oven until browned and crispy, 5-7 minutes.While tortillas toast, continue recipe. -
2 Cook the Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips, corn, chile and cumin rub, and 1/4 tsp. salt 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. -
3 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Crush oranges into smaller pieces.Stem and tear cilantro. -
4 Make Salsa, Make Crema, and Finish Dish
In a mixing bowl, combine oranges and their juice, 1 Tbsp. lime juice (reserve remaining for crema), cilantro, and a pinch of salt and pepper. Set aside.
In another mixing bowl, combine sour cream, reserved lime juice, and a pinch of salt and pepper. Set aside.Place toasted tortillas on a clean work surface and top evenly with guacamole and steak strip mixture.Plate dish as pictured on front of card, garnishing with salsa, crema, and cheese. Squeeze lime wedges over to taste. Bon appétit!
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