Sirloin Carne Asada Tacos
with Southwest Crema and Pickled Shallot Salsa
There are few things more satisfying than steak for dinner. Until now! These carne-loaded tacos are hearty, filling, and most of all--delicious. Tender bites of seared steak are piled into warm tortillas along with a tangle of veggies, Southwest-spiced crema, and zingy pickled shallot—all topped off with a sprinkle of fresh cilantro. Taco’bout a weeknight win.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Poblano Pepper
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Shallot
5 teaspoon
White Wine Vinegar
4 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Southwest Spice Blend
10 ounce
Diced Steak
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
1 teaspoon
Sugar
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Core, deseed, and thinly slice poblano. Finely dice tomato. Finely chop cilantro. Halve, peel, and thinly slice shallot. In a medium bowl, combine half the shallot, vinegar, 1 tsp sugar, and salt. Let sit, stirring occasionally, until ready to serve.
In a small bowl, combine cream, half the Southwest Spice, and a large pinch of salt. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency.
Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook, stirring, until slightly softened, 3-4 minutes. Stir in remaining shallot and a large pinch of salt and pepper. Cook, stirring, until lightly browned and softened, 2-3 minutes. Turn off heat; transfer to a second medium bowl. Wipe out pan.
Pat steak dry with paper towels. Heat another drizzle of oil in same pan over medium-high heat. Add steak and season with salt, pepper, and remaining Southwest Spice. Cook, stirring occasionally, until browned and cooked through, 2-3 minutes. Return veggies to pan; stir until combined. Turn off heat.
Wrap tortillas in damp paper towels and microwave until warm, about 30 seconds. (Alternatively, wrap tortillas in foil and warm in oven at 425 degrees for 5 minutes.) Stir tomato into bowl with pickled shallot.
Divide steak mixture among tortillas. Top with salsa. Drizzle with crema, sprinkle with cilantro, and serve.
