Steak & Poblano Tostadas with Cilantro Shrimp & Vegetable Salad
Premium

Steak & Poblano Tostadas

with Cilantro Shrimp & Vegetable Salad

45 MIN
+$7.50/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

ORIGIN
Spanish for “toasted,” tostadas are a classic Mexican dish which started as a way to use tortillas that were too stale for tacos. Once toasted (or fried), the crisp tortillas are covered with a variety of meats, vegetables, and toppings.

INGREDIENT IN FOCUS
Inspired by the flavors of Mexican enchilada sauce, our guajillo sauce gets its flavor from tomato paste, garlic, and guajillo—a chile beloved for its versatility and delicate spice.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Steak & Poblano Tostadas with Cilantro Shrimp & Vegetable Salad
Title
  • 2 8-Oz Flank Steaks
  • ½ lb Grape Tomatoes
  • 4 Persian Cucumbers
  • 1 Shallot
  • 1 Lime
  • ¼ cup Cilantro Sauce
  • 8 Flour Tortillas
  • ¾ cup Guajillo Chile Pepper Sauce
  • ½ cup Sour Cream
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 Poblano Peppers
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Raw Pepitas
  • 1 bunch Mint
  • 1⅛ lbs Tail-Off Shrimp
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Small dice the cucumbers. Halve the tomatoes. Peel the shallot; halve lengthwise, then thinly slice crosswise. Halve the lime. In a large bowl, combine the diced cucumbers, halved tomatoes, sliced shallot, and the juice of all both lime halves; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the guajillo chile sauce and sour cream. Taste, then season with salt and pepper if desired. Pick the mint leaves off the stems. 

Toast the pepitas
2 Toast the pepitas

While the vegetables marinate, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and peppers. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they cook). Transfer to a bowl and immediately season with salt. Wipe out the pan.

Cook the shrimp & make the salad
3 Cook the shrimp & make the salad

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to the bowl of marinated vegetables. Add the cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the steaks
4 Cook the steaks

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

Bake the tortillas & peppers
5 Bake the tortillas & peppers

Meanwhile, place the tortillas and peppers on two sheet pans. Drizzle with olive oil and season with salt and pepper; turn to coat and arrange in an even layer. Bake 6 to 8 minutes, or until the tortillas are lightly browned and crispy and peppers are browned and blistered. Transfer to a cutting board. When cool enough to handle, cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then roughly chop. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Finish & serve your dish
6 Finish & serve your dish

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Assemble the tostadas using the sliced steaks, chopped peppers, cheese, toasted pepitas, and mint leaves (tearing just before adding). Drizzle with the guajillo sour cream. Serve the tostadas with the shrimp and vegetable salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Small dice the cucumbers. Halve the tomatoes. Peel the shallot; halve lengthwise, then thinly slice crosswise. Halve the lime. In a large bowl, combine the diced cucumbers, halved tomatoes, sliced shallot, and the juice of all both lime halves; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the guajillo chile sauce and sour cream. Taste, then season with salt and pepper if desired. Pick the mint leaves off the stems. 

2 Toast the pepitas

While the vegetables marinate, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and peppers. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they cook). Transfer to a bowl and immediately season with salt. Wipe out the pan.

Toast the pepitas
Cook the shrimp & make the salad
3 Cook the shrimp & make the salad

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to the bowl of marinated vegetables. Add the cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

4 Cook the steaks

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

Cook the steaks
Bake the tortillas & peppers
5 Bake the tortillas & peppers

Meanwhile, place the tortillas and peppers on two sheet pans. Drizzle with olive oil and season with salt and pepper; turn to coat and arrange in an even layer. Bake 6 to 8 minutes, or until the tortillas are lightly browned and crispy and peppers are browned and blistered. Transfer to a cutting board. When cool enough to handle, cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then roughly chop. Thoroughly wash your hands, knife, and cutting board immediately after handling.

6 Finish & serve your dish

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Assemble the tostadas using the sliced steaks, chopped peppers, cheese, toasted pepitas, and mint leaves (tearing just before adding). Drizzle with the guajillo sour cream. Serve the tostadas with the shrimp and vegetable salad on the side. Enjoy!

Finish & serve your dish
Browse Steps
1 of 6